Peach Crumb Cake Gift In A Jar Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
• Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
• Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
• Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
• Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Steps:

• Layer the ingredients in the order given into a wide mouth 1-quart canning jar. Pack each layer into place before adding the next ingredient.
• Attach a gift tag with the following mixing and baking instructions:.
• Peach Crumb Cake:.
• 1 Jar Peach Crumb Cake Mix.
• 3/4 cup butter or margarine.
• 1 (29 oz.) can peach pie filling.
• Preheat oven to 350 degrees. Empty contents of jar into a mixing bowl, stirring to combine. Melt butter and stir into dry ingredients to form a crumbly mixture. Press half of the crumbs into a greased 9 x 13 inch pan and top with peach pie filling. Sprinkle remaining crumb mixture over filling. Bake for 30 to 35 minutes. Serve with whipped cream or ice cream if desired.

Steps:

• Preheat oven to 350°F For the Topping, mix walnuts, flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• For the Cake, mix flour, cream of tartar, baking soda and salt in small bowl; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and sour cream on low speed just until blended. Gradually beat in flour mixture until blended. Spread evenly in greased 13x9-inch baking pan. Drain peach pieces on paper towels. Arrange peaches over top of batter, pressing in slightly. Sprinkle with topping mixture.
• Bake 45 to 50 minutes or until cake pulls away from sides of pan and topping is browned. Cool in pan on wire rack.
• Tip: Substitute 2 cans (15 ounces each) peach slices, drained well and cut into 1-inch pieces, for the fresh peaches.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes.