GINGER-PEACH SHORTCAKE
There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.
Nutrition Facts :
GINGER PEACH UPSIDE-DOWN CAKE
I made this cake often when our children were young. It takes only five ingredients but looks so festive and tastes so good! -June Tubb, Viroqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.
Nutrition Facts :
GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER-PEACH CHEESECAKE
Capture the colors of fall in this pretty dessert, with an easy ginger-snap crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
- In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
- Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
GINGER-PEACH DESSERT
Wouldn't it be nice to have this peachy dessert tucked in your freezer for a warm evening treat? Invite the neighbors!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
- Spread frozen yogurt over cooled crust. Freeze 30 minutes.
- Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
- To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
APRIL BLOOMFIELD'S GINGER CAKE
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
- In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
- Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
- Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.
More about "ginger peach cake recipes"
PEACH GINGERBREAD UPSIDE DOWN CAKE - ROCK RECIPES
From rockrecipes.com
4.5/5 (34)Total Time 1 hr 10 minsCuisine North AmericanCalories 482 per serving
- Grease a 10 inch round cake pan or a 9x13 rectangular baking pan. Preheat oven to 350 degrees F.
- Mix together the ⅓ cup melted butter and ⅓ cup brown sugar and spread evenly in the bottom of the pan.
- Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled, your choice.
GINGER PEACH UPSIDE-DOWN CAKE RECIPE | LAND O’LAKES
From landolakes.com
3.5/5 (15)Calories 250 per servingServings 12
- Combine all topping ingredients in bowl; mix well. Spread onto bottom of prepared pan. Starting from center, arrange peach slices in pan, covering entire surface and layering; set aside.
- Combine 1/2 cup butter, sugar and 1/3 cup brown sugar in another bowl; beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
PEACH GINGER CAKE | GINGER CAKE TOPPED WITH PEACHES …
From spicedblog.com
Ratings 3Category DessertCuisine AmericanTotal Time 2 hrs 5 mins
BEST PEACH AND GINGER CAKE RECIPE - HOW TO MAKE …
From food52.com
PEACH CAKE RECIPE WITH BUTTERMILK - SHE LOVES BISCOTTI
From shelovesbiscotti.com
PEACH AND GINGER ICEBOX CAKE | METRO
From metro.ca
3.3/5 (3)Total Time 4 hrs 20 minsServings 8
ANGEL FOOD CAKE WITH PEACHES RECIPE - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
GINGER PECAN PEACH COBBLER - BAKE OR BREAK
From bakeorbreak.com
GINGER PEACH OATMEAL CAKE - BRIANA THOMAS
From briana-thomas.com
CHOCOLATE GINGER PEACH ICEBOX CAKE RECIPE - SERIOUS EATS
From seriouseats.com
PEACH COBBLER POUND CAKE RECIPE (WITH CREAM CHEESE) | KITCHN
From thekitchn.com
GINGERBREAD PEACH UPSIDE-DOWN CAKE — THE OLD MILL
From old-mill.com
HELEN GOH’S PEAR, GINGER AND MOLASSES CAKE RECIPE
From smh.com.au
PEACH CHEESECAKE WITH GINGERSNAP CRUST RECIPE | BON APPéTIT
From bonappetit.com
PEACH GINGER UPSIDE DOWN CAKE RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GINGER PEACH DUMP CAKE RECIPE - MASHED
From mashed.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
GINGER PEACH UPSIDE-DOWN CAKE | CANADIAN LIVING
From canadianliving.com
You'll also love