Peach Cake With Orange Glaze Almond Icing Recipe 415

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
• Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
• For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
• Heat a large skillet over medium heat. Sprinkle the almond flour into the pan. Leave it undisturbed until it begins to smell toasty, 15 to 30 seconds. Stir the almond flour and continue to cook, stirring occasionally, until it is evenly toasted, 1 to 2 minutes. Cool completely.
• Whisk the all-purpose flour, baking powder and salt into the cooled almond flour.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix well to combine. Scrape the bowl well between each addition.
• With the mixer running on low speed, add the vanilla and almond extracts and mix to combine. Add half of the dry ingredients and mix on low speed to combine. Add the milk in a slow, steady stream and mix until well combined. Add the remaining dry ingredients and mix to combine.
• Pour the batter into the prepared pan and spread into an even layer. Firmly tap the pan on the counter to help reduce any pockets or bubbles of air inside the pan. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Cool the cake inside the pan for 15 minutes, then unmold onto a wire rack to cool completely.
• For the icing: Whisk together the blood orange juice and powdered sugar in a small bowl to combine. Add more powdered sugar as needed to make a thick glaze.
• Spoon the glaze over the cooled cake, allowing it to drip down the sides. The cake is ready to serve immediately, or you can let the glaze set for 15 to 20 minutes to firm up before serving.

Steps:

• Cake: Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond. Mix until smooth. Scrape the bowl, then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go. Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches. Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing. Glaze: Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 - 10 minutes or until reduced by one-half and syrup like. Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in. Icing: Whisk together the powdered sugar, almond extract, and heavy cream. Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off. Top with slivered almonds while the icing is still wet.

Steps:

• 1. Cake: Combine peaches, sugar and orange juice and set aside. In large bowl combine cake mix and pudding mix. Stir in milk, eggs and oil. Beat with electric mixer for 2 minutes at medium speed.
• 2. Drain peaches.
• 3. Pour 1/2 of cake batter into greased and floured 13x9 pan. Arrange peach slices over top and cover with remaining cake batter.
• 4. Bake at 350 until tested done, about 35-45 minutes. Let cool in pan 15 minutes before removing to serving platter.
• 5. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine cream cheese, butter, vanilla and powdered sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled cake.