FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
PEACH SPONGE - CUSTARD CAKE
Peaches, lemony custard, cottage cheese, and a fluffy light "cake" topping give this dessert a wonderful blend of textures and flavors. Not too tart and not too sweet, it's also a great dish for a brunch. Low-fat and packed with calcium and protein, it's healthy too, although you'd never know it from its richness. This is one of my mother's recipes--my absolute favorite growing up--but I don't know where it came from originally. Note that this is primarily a custard dish - the top is very light and fluffy, like a cross between a sponge cake and a meringue.
Provided by ItalianMama
Categories Breakfast
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Drain peaches thoroughly and arrange evenly in a 13x9" baking pan. Spread cottage cheese evenly over peaches and set dish aside.
- In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
- In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
- In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
- Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
- Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
- Bake at 325° for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
- Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).
Nutrition Facts : Calories 305.2, Fat 7.6, SaturatedFat 3.9, Cholesterol 121, Sodium 360.9, Carbohydrate 45.6, Fiber 1.3, Sugar 37.3, Protein 15
UPSIDE-DOWN PEACH SPONGE
A moist, fruity cake which is perfect for an afternoon tea with friends
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Cuts into 15 squares
Number Of Ingredients 10
Steps:
- First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
- To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
- Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.
Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
PEACH CUSTARD CAKE
I searched all through zaar and I couldn't find this recipe, I actually had to call up my mother and get this from her. My mum used to make this when we were kids and it is total comfort food to me. It is awesome warm or cold.
Provided by mayweed
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg F.
- Mix flour, salt and butter until crumbly and press into the bottom and partway up the sides of a 9 x 13 pan.
- Drain peaches reserving juice and arrange over crust evenly.
- Combine sugar and cinnamon and sprinkle over peaches then bake for 20 minutes
- Combine the reserved juice with the evaporated milk and eggs and pour over the peaches then bake for another 30 mins until custard is set.
Nutrition Facts : Calories 358.8, Fat 19.1, SaturatedFat 11.5, Cholesterol 85.5, Sodium 253.1, Carbohydrate 42.4, Fiber 1.7, Sugar 22.3, Protein 6.2
PEACHY CUSTARD DESSERT
Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
- Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 115 mg
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