PEACHES AND CREAM CAKE RECIPE RECIPES
WHITE ALMOND SOUR CREAM CAKE- A SCRATCH RECIPE | MY CAKE ...
This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
- In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
- Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
- Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
- It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
- Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter
PEACH COBBLER CAKE RECIPE | ALLRECIPES
Delicious and easy cobbler that can be made with many types of fruit. Only uses a few ingredients, but great for company! Serve warm with vanilla ice cream.
Provided by NATTYNAT716
Categories Peach Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 10 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
- Cut peaches from the larger can into large chunks and layer on top of the cake mix. Sprinkle butter over peach layer. Cover butter layer with remaining cake mix. Pour the reserved juice from both cans over cake mix mixture. Set the peaches from smaller can aside for another use.
- Bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.
Nutrition Facts : Calories 333.5 calories, CarbohydrateContent 53.6 g, CholesterolContent 19.4 mg, FatContent 13 g, FiberContent 1.5 g, ProteinContent 2.7 g, SaturatedFatContent 5.3 g, SodiumContent 392.9 mg, SugarContent 34.7 g
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Reviews 4.7
Total Time 2 hours 31 minutes
Category dessert
Reviews 4.7
Total Time 2 hours 31 minutes
Category dessert
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This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 226 calories per serving
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Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 226 calories per serving
- Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry., In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top., In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.
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UPSIDE-DOWN PEACH CAKE RECIPE: HOW TO MAKE IT
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
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Reviews 4.8
Total Time 60 minutes
Category Desserts
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Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 384 calories per serving
- 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, 5-7 minutes. 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° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.
From allrecipes.com
Reviews 4.4
Category Pound Cake
Calories 311.8 calories per serving
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Reviews 4.4
Category Pound Cake
Calories 311.8 calories per serving
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
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Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
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Reviews 5
Total Time 45 minutes
Calories 357 per serving
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Reviews 5
Total Time 45 minutes
Calories 357 per serving
- Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
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