POUND CAKE WITH PEACHES AND CREAM
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Yield Makes one 5-by-9-inch cake
Number Of Ingredients 4
Steps:
- Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
- Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
- Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
- Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.
PEACHES AND CREAM CAKE
I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.
Provided by Angie in St. Charles
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, reserving 1-3 T juice for the topping and set aside.
- Combine cake mix, melted butter, and egg in medium bowl.
- A soft dough will form.
- This can be done by hand or with an electric mixer.
- Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
- Cover dough with drained peaches.
- To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
- Spread over peaches.
- Sprinkle with cinnamon.
- Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
PEACHES 'N CREAM POUND CAKE
Fresh peaches and sour cream make this a wonderfully moist pound cake. Top with sweetened whipped cream and a dash of cinnamon for a real treat!
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and flour a 10" tube pan.
- In large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- In a small bowl, combine dry ingredients and add to the creamed mixture.
- Fold in sour cream and chopped peaches.
- Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.
Nutrition Facts : Calories 509.1, Fat 20, SaturatedFat 11.7, Cholesterol 138.7, Sodium 302.5, Carbohydrate 76.8, Fiber 1.2, Sugar 52.7, Protein 7
PEACHES N' SOUR CREAM POUND CAKE BREAD PUDDING
This is definitely not your grandmother's basic bread pudding. Fresh peaches add sweetness and make the bread pudding moist. I loved the slight crunch from the pecans. Caramel drizzled on top adds to the overall yumminess. Rich and creamy, your guests are going to really enjoy this.
Provided by Greg Buerger
Categories Puddings
Time 1h
Number Of Ingredients 12
Steps:
- 1. Grease 6-4 inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees.
- 2. Cut pound cake into 1 inch cubes and place in a large bowl or on a baking sheet. Allow cake to dry out for 1 hour.*
- 3. In a smaller bowl combine pecans, diced peaches, sugar and cinnamon. Pour this mixture over cake and toss to coat. Spoon mixture into crocks.
- 4. In a medium bowl whisk milk, eggs, sour cream and peach schnapps.
- 5. Spoon ¼ cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
- 6. Dot top of each crock with remaining butter. Bake for 35 to 40 minutes at 350 degrees. Cool slightly and drizzle with caramel sauce and fresh peach slices, if desired. Serve warm or at room temperature.
- 7. *To dry cake out faster, bake at 350 degrees for 5 minutes, turning cake pieces after 2 minutes to dry out all sides.
PEACHES 'N CREAM CAKE
Woman's World 8/29/00. Take a classic combo and turn it into a special dessert with a box cake and whipped topping mix.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
- For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
- Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
- Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
- Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
- Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
- Top with remaining cake layer; spread top and side of cake with remaining frosting.
Nutrition Facts : Calories 449, Fat 24, SaturatedFat 13.4, Cholesterol 94.5, Sodium 441, Carbohydrate 50, Fiber 0.7, Sugar 32.9, Protein 6.7
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