UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
SPICY PEACH CAKE
The cake reminded me of the spice cakes I loved as a kid. My kitchen smelled amazing as this baked. The peaches, which end up on top, are so tasty thanks to the spices they're tossed in. I'd recommend placing your springform pan on a sheet pan to avoid any messes in your oven.
Provided by Jessica Hannan
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350*. Butter bottom and sides of a 8"x3" springform pan.
- 2. Place peaches in a bowl, and sprinkle sugar and drizzle honey over the top. Sprinkle the nutmeg, cinnamon and cloves over the top, and stir to coat.
- 3. Pour peach mixture into the pan, and dot with the butter cubes.
- 4. In another bowl, mix the cake mix, eggs, water, cinnamon, ginger and nutmeg, until smooth. Pour over peaches.
- 5. Bake in middle rack for 1 hour. Let cool 15 minutes, then run a small knife around the edges. Unmold the cake onto a platter, peaches side up.
SWEET PEACH CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
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 & SPICE UPSIDE DOWN CAKE
Need a cake to take to a party - this is the one - and it looks beautiful, too! Thanks to my SIL, Loretta!
Provided by Golden Sunflower
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease & flour 2-9" round pans. Mix melted butter and brown sugar and spread on the bottom of the round pans. Place peaches in a spiral design on top of sugar and butter mixture.
- Blend cake mix w/water, oil and eggs. Beat for 2 minutes and pour into pans.
- Bake 35-45 minutes until sides of cake come away from pan.
- While cake is baking make whipped cream and refrigerate until ready to frost cake.
- Immediately invert on cooling rack. Cool completely and frost bottom layer peach side up with 1/3 of whipped cream, top with 2nd layer and frost top and sides of cake with remaining whipped cream.
- Enjoy.
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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PEACHES & CREAM SPICE CAKE - AN AFFAIR FROM THE HEART
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4.5/5 (2)Total Time 30 minsCategory CakeCalories 4027 per serving
- Prepare the filling: In a double boiler over water, add sugar, salt and cornstarch. Top off with boiling water and stir until thick and there are no lumps. Add butter, lemon zest and juice. Mix thoroughly. Add peaches add optional food coloring. Stir. Place in refrigerator to cool.
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- To assemble the cake: When cake is cool, place bottom layer on your plate. Top with peach filling, saving a little bit to fill in sides. Top off with second layer. Fill in the gaps in the sides of the filling. (It looks like a giant hamburger!! ;) ) Spread frosting over top and sides of cake. Garnish with fresh peaches. Store in the refrigerator.
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