Light Peach Cake Recipes

Steps:

• Preheat oven to 350°F.
• Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
• Drain peaches, reserving 2 tablespoons of the juice.
• Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
• In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
• Spread into prepared baking pan and top with peaches.
• In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
• In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
• Add to dry ingredients and stir until blended well.
• Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before inverting onto serving plan.
• Best served warm.
• Please note: Cooking time includes the 10 minute standing time.

Steps:

• Preheat oven to 325°F.
• Lightly coat a 9-inch cake pan with cooking spray.
• Place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
• Mix.
• Make a well in the middle.
• Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest.
• Pour into flour mixture and blend well.
• In a large bowl, combine the 1 egg white with the additional 1/2 cup.
• Beat the egg whites and cream of tartar until the whites have stiff peaks.
• Gently fold into the flour mixture Place in the prepared cake pan and bake 35-40 minutes until golden brown.
• Turn out onto rack to cool completely Using a serrated knife, slice the cake in half horizontally.
• Cover with 3/4 of the whipped topping.
• Place the peaches, leaving a few slices for decoration, on top and cover with top of cake.
• Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices.
• Refrigerate until ready to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

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:

• 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.