South Carolina Fresh Peach Cake Recipes

Steps:

• Combine 1 1/2 cups flour,soda,salt and cinnamon,mix well and set aside.
• Combine eggs,sugar and oil,beat until smooth.
• Add flour mixture.
• Beat at low speed on mixer just until blended (batter will be thick).
• Dredge peaches and pecans in remaning flour gently fold into batter.
• Spoon batter into a greased and floured 13x9x2 inch baking pan.
• Bake at 375 for 50 minutes or until toothpick comes out clean.
• Cool completely.
• Cut into squares and garnish each with a dollop of whipped cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Steps:

• Cream butter or margarine and sugar in a bowl.
• Add egg and beat until light and fluffy.
• In another bowl mix flour, baking soda and seasonings.
• Stir flour mixture into egg mixture, a little at a time.
• Peel, pit and finely dice peaches, stir into cookie mixture.
• Stir in raisins.
• Drop dough by rounded teaspoonfuls onto cookie sheet.
• Bake at 375°F for 20 minutes until cookies are brown on top.
• Cool thoroughly.

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:

• Combine 1 cup plus 2 tablespoons sugar and 1/4 cup water in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add butter and allow to melt (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Immediately divide caramel evenly among eight 3/4-cup custard cups; cool slightly. Place 1 peach half, cut side up, atop caramel in each custard cup. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Place 1 puff pastry sheet on lightly floured surface. Using extra 3/4-cup custard cup as template, place cup upside down on puff pastry sheet. Using small sharp knife, cut around cup, forming dough round. Cut 3 more dough rounds from same puff pastry sheet. Repeat with second puff pastry sheet, making 8 rounds total. Place 1 dough round atop peach in each custard cup, tucking edges of dough around peach in each cup. Brush dough with egg glaze; sprinkle lightly with sugar.
• Bake tarte Tatins until pastry is puffed and deep golden, about 25 minutes. Using oven mitts to protect hands, invert 1 tarte Tatin onto each of 8 plates. Let stand until tarte Tatins cool slightly, 10 to 15 minutes. Place scoop of Lemon Ice Cream alongside each and serve.