Peachpuddingcake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

Steps:

• In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
• In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
• Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

Steps:

• Preheat oven to 350°F.
• Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Gradually beat in sugar.
• Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• Transfer batter to baking dish, spreading evenly.
• Arrange peach slices over batter, overlapping slightly as needed.
• Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• Bake 45 minutes.
• Remove foil (some cake may stick).
• Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• Cool 1 hour.
• Serve warm with whipped cream.

Steps:

• Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
• Rub in the butter, until the mixture resembles fine breadcrumbs.
• Break the egg into a separate basin and beat it together with the milk.
• Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
• Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
• Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
• Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
• In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
• Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
• This is nicest served warm with some very cold pouring cream.

Steps:

• Cut pound cake into 1-inch cubes.
• In a medium bowl toss together pound cake cubes with drained sliced peaches.
• In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
• Pour over cake mixture, stir gently.
• Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
• Lightly butter 8 inch square baking pan.
• Preheat oven to 350°F.
• Spoon mixture into pan and sprinkle with remaining sugar.
• Bake 35-40 minutes or until just set.

Steps:

• Preheat the oven to 325 degrees F.
• For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
• For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
• Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
• Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
• Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
• For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
• For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
• Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

Steps:

• In 2 litre (8 cup) baking dish, melt butter in 350 deg.
• oven.
• In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
• Pour over melted butter and whisk until well blended.
• For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
• Simmer for 2 to 3 minutes.
• Pour over batter.
• Do not stir.
• Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
• In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
• Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
• Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

Steps:

• Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
• Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
• Top with the yogurt and a drizzle of honey.

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved. Stir in peaches and sour cream. , Spoon pudding into dessert dishes. Top with peach mixture; sprinkle with cookie crumbs. Serve or refrigerate.

Steps:

• Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Combine butter and brown sugar and pour into 13x9-inch pan.
• Arrange peaches on top.
• Combine remaining ingredients in large bowl.
• Beat at medium speed 4 minutes.
• Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
• Cool in pan 5 minutes.
• Invert onto platter, and cool completely.
• Garnish with whipped topping, if desired.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
• Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
• Refrigerate at least 1 hour before serving.