PEACH COBBLER DUMP CAKE
This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. -Keri Sparks, Little Elm, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH COBBLER ICE CREAM
Looking for a mouthwatering frozen dessert? Enjoy this chilled peach cobbler ice cream - a delightful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 11h25m
Yield 12
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.) Remove and discard vanilla bean.
- In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture. Add yolk mixture to remaining cream mixture in saucepan.
- Stir constantly with rubber spatula, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.
- (If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling. Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool. Remove skins from peaches. Cut peaches in half and twist to separate halves. Remove and discard pits. Cut each peach half into 4 pieces.
- In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.
- Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl. Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturer's directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.
- Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper; set aside.
- In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.
- Spread crumbs evenly on parchment in pan. Bake 8 minutes and then stir well. Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.
- Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 170 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 31 g, TransFat 1/2 g
PEACH COBBLER CAKE RECIPE BY TASTY
Here's what you need: cinnamon roll, peaches, corn starch, cinnamon, vanilla ice cream, mint leaf
Provided by Hitomi Aihara
Categories Desserts
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (175°C).
- Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
- Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
- In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
- Drizzle the icing packet from the cinnamon roll tube over the cobbler.
- Bake for 30 minutes.
- Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 61 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 35 grams
PEACH COBBLER ICE CREAM CAKE
Make and share this Peach Cobbler Ice Cream Cake recipe from Food.com.
Provided by Jonathan Melendez
Categories Ice Cream
Time 13h50m
Yield 12 serving(s)
Number Of Ingredients 37
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and set aside.
- To Make the Pound Cake:.
- Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk or sift together the flour baking soda and salt. Add to the butter mixture and stir until just combined. Stir in the sour cream. Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and let cool completely.
- To Make the Peach Jam Layer:.
- In a large bowl, stir together the preserves, peaches, and bourbon if using. Cover with plastic wrap and store in the fridge until ready to use.
- To Make the Cobbler Biscuit Pieces:.
- In a large bowl, combine the flour, baking soda, and salt. Add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs. Gently stir in the buttermilk with a wooden spoon until the mixture comes together. Using a small ice cream scoop, scoop out the batter onto two baking sheets lined with parchment paper. Brush with melted butter on top and sprinkle with granulated sugar. Bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely.
- To Assemble the Peach Ice Cream Layers:.
- Allow the vanilla ice cream to soften a bit. Then transfer to a large bowl. Fold in the peaches and preserves gently, until streaked throughout the vanilla ice cream. Pour into a 9-inch round cake pan that has been lined with plastic wrap. Press the peach ice cream down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. Pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap. Press down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours.
- To Make the Caramel:.
- Place the sugar and water in a medium saucepan, set over medium-high heat. Gently swirl the pan constantly, without actually stirring the mixture, and cook until it becomes a dark amber color. Remove the saucepan from the heat and slowly whisk in the heavy cream. It'll bubble up and get thick, but keep stirring until smooth. Whisk in the bourbon vanilla bean seeds and salt. Pour into a jar and allow to cool down to room temperature. Once cool, store in the fridge until ready to use.
- To Assemble the Cake:.
- Line the sides of a 9-inch springform pan with parchment paper, to create high sides. Trim the top of the cooled pound cake layers to even them out. Place one layer of pound cake, upside down, into the spring-form pan. Pour half of the peach jam over the cake layer and spread out evenly. Freeze until firm, about 1 hour. Crumble a few of the biscuits and sprinkle them evenly over the jam layer. Carefully remove the peach ice cream from the cake pan and remove the plastic wrap. Place into the spring form pan on top of the cobbler layer. Then place the second pound cake layer inches Pour the remaining peach jam over the cake and spread out evenly. Chill in the fridge until firm, about 1 hour. Top with more crumbled cobbler biscuits and then finally the peach sorbet layer. Freeze once more until firm, about 3 hours.
- To Make the Butter Cream:.
- Beat the butter until light and fluffy about 5 minutes. Add in the powdered sugar, a cup at a time, beating well after each addition. Add in the milk, vanilla extract and salt. Beat on high until creamy and smooth. Divide the buttercream into 3 separate bowls. Dye one a dark orange. One a lighter orange and then leave one white. Transfer each to disposable piping bags.
- Remove the cake from the freezer and then carefully remove it from the springform pan, discarding the parchment paper from the sides. Starting from the bottom of the cake, pipe out two rows of dark orange buttercream all around the cake. Then pipe out two rows of the lighter orange buttercream around the cake, and then pipe out 2 rows of white buttercream around the sides and top of the cake. Pipe out light orange buttercream on the top center of the cake.
- Using an offset spatula or a bench scraper, smooth out the buttercream on the sides and bottom. Coat the bottom of the cake with crumbled cobbler biscuits. Return to the freezer while you prepare the topping.
- To Grill the Peaches:.
- Place a stovetop grill pan over medium-high heat, once hot, grease with canola oil and place the peach halves on top, cut side down. Cook for about 1 to 2 minutes or until grill marks form. Transfer to a cutting board and let cool down completely. Slice them in half, leaving two intact.
- To Decorate the Top of the Cake:.
- Drizzle the edges of the cake with the caramel sauce so that it drips down the sides. Then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces. Cut and serve immediately or place in freezer until ready to serve.
Nutrition Facts : Calories 1527.3, Fat 64.8, SaturatedFat 39.7, Cholesterol 223.7, Sodium 951.4, Carbohydrate 228.6, Fiber 3.7, Sugar 170.2, Protein 11.6
CAKE MIX PEACH COBBLER
Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
- Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
- Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
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SOUTHERN-STYLE PEACH COBBLER RECIPE
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4.3/5 (61)Calories 290 per servingTotal Time 1 hr
- Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom., To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients.
- Set the filling aside., To make the cake: Whisk together the eggs, sugar, melted butter, and extracts., Whisk together the flour, baking powder and salt., Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition., Pour the batter into the prepared pan.
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