PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
SWEET PEACH CAKE (GIADA) RECIPE - (4.2/5)
Provided by peridot728
Number Of Ingredients 17
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 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. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-peach-cake-recipe.html?oc=linkback
PEACH COFFEE CAKE (SWEET DOUGH)
A recreation of my German grandma's recipe. Her preference was for Libby's brand peaches. When I can't find those, I use the most tender peaches I can get.
Provided by Antone
Categories Yeast Breads
Time 4h
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- This dough is a basic sweet dough. I use it for cinnamon rolls and monkey bread, as well. Combine the milk, yeast, and sugar in a mixing bowl. Let stand for 2 minutes to proof the yeast. Add the egg, butter, nutmeg, salt, and half of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough.
- Turn dough onto floured surface and knead just enough to smooth the dough and thoroughly combine ingredients. Kneading makes gluten, so don't overdo it, or you'll lose tenderness. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
- To assemble, punch the dough down, and divide in half. Roll the dough into discs and spread into the greased pans. Cover and let rise in the pan until doubled, about 1 1/2 hours. Meanwhile, mix the sugars and cinnamon in a bowl. Canned peach slices are usually too thick. Slice them as necessary to get reasonably thin pieces, about 1/2 inch.
- When the cakes are risen, brush the dough with melted butter, and sprinkle with a mixture of sugars and cinnamon. Spread peaches over the top, covering as much dough as possible, and then sprinkle again with the sugar and cinnamon mix. You want a good, thick coating of sugar, to glaze the top.
- Bake in a 350-degree Fahrenheit oven for 20-25 minutes. The coffee cakes should be golden around the edges, but somewhat pasty where risen between the peach slices. Let cool for at least 15 minutes.
Nutrition Facts : Calories 174.3, Fat 5.3, SaturatedFat 3.1, Cholesterol 25.7, Sodium 112.8, Carbohydrate 29.2, Fiber 1.4, Sugar 13.2, Protein 3.3
SWEET GEORGIA PEACH UPSIDE DOWN CAKE
This cake is addicting. From the first bite I fell in love. I had made many of the Pineapple upside down cakes and I love them, but this one is a little different and it's really a refreshing change.
Provided by Linda Griffith
Categories Fruit Desserts
Time 1h
Number Of Ingredients 6
Steps:
- 1. Pour melted butter in a large iron skillet. ; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches in the sugar mixture. Add enough water to peach juice to make 1 1/3 cups of liquid; add liquid and 3 eggs to cake mix. Mix as directed on the package. Pour batter over the fruit. Bake in a preheated 350 degree oven for 50 or 55 minutes or until cake pulls away from sides of pan. Let stand 5 minutes then turn upside down onto a cake dish or large platter. Serve warm with whipped cream.
- 2. If using fresh peaches, peel and slice into a bowl and pour about half a cup of sugar on top and let them sit two or three hours before you begin baking. This will make juice. Add enough water to the juice to make 1 1/3 cups of liquid You will want to have about three cups of peaches, depends on the size to how many.
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