peach cake

Slice into summer with this heavenly Peach Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze!

Peach Cake

unsalted butter (softened)

sugar

eggs

all-purpose flour (divided)

baking soda

salt

sour cream

vanilla extract

peaches (fresh or frozen, with

heavy cream

orange juice (or pineapple juice)

Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.

Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.

Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake. 

Easy Italian Fresh Peach Crumb Cake, a delicious peach dessert recipe, snack, dessert or even breakfast. Alone or with ice cream.Perfect!

Easy Italian Peach Crumb Cake

all purpose flour ((325 grams))

sugar ((100 grams))

baking powder

butter (very cold)

Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.

In a medium bowl mix together peaches and sugar, set aside.

In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.

Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.

Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!

This soft and fluffy Peach Cake is filled with fresh peaches and topped with a buttery brown sugar crumble. 

Peach Crumb Cake

brown sugar

cinnamon

unsalted butter (melted)

all purpose flour

unsalted butter (at room temperature)

almond extract

flour (for tossing with the peaches)

Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined (I use a fork). Place in the refrigerator while you continue with the cake.

For the crumb topping:

Preheat oven to 350°F. Grease a 9-inch* round cake pan and set aside. 

Using a stand mixer with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until light and creamy. Add eggs, one at a time, beating to combine. Add vanilla extract, almond extract, and sour cream.

In a separate bowl, combine the 1-1/4 cups flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add flour mixture to wet ingredients. Beat until just combined. Do not over mix.

In a separate bowl, toss the diced peaches with 1 additional tablespoon of flour.

If you&#039;re adding the peaches INTO the cake batter: using a rubber spatula, carefully fold the peaches into the cake batter. Pour the batter into the prepared pan and smooth into an even layer. Crumble the topping over the batter.

If you&#039;re adding the peaches ON TOP of the cake batter: pour the batter into the pan, and spread it into an even layer. Spoon the peaches on top of the batter, spreading them into an even layer. Crumble the topping over the peaches.

Bake for approximately 45-55 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack. Run a thin knife around the outside of the cake to help remove it from the pan. 

Garnish: You can drizzle the cake with icing, dust it with powdered sugar, or serve it with ice cream or whipped cream. To make icing: whisk 1/4 cup powdered sugar with a tiny splash of milk and a drop of vanilla extract. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). 

For the cake:

https://embed.mediavine.com/videos/cgdiwnotujpqjevzvles

Peach Crumb Cake - A tender vanilla cake filled with fresh peaches and topped with a buttery crumb topping. A comforting treat for breakfast or dessert.

If you want a fresh and easy recipe that has minimal ingredients and full of flavor? You need to whip up this Easy Peach Cake, simple, tasty and a family fave.

Easy Peach Cake

white cake mix (ingredients on box)

peaches

Tbs flour

heavy whipping cream

vanilla

cinnamon (extra for sprinkling)

Preheat oven to 350 degrees F, spray a 9”x13” cake pan with non-stick cooking spray, set aside.

Add your diced peaches to bowl with flour and stir to coat peaches, set aside.

In bowl mix your cake mix according to package directions.

Fold in your peaches until combined.

Pour into prepared pan and bake for about 30-35 minutes until center of cake is set and toothpick comes out clean.

Remove from oven and let cool completely.

Meanwhile in large bowl add all your frosting ingredients and beat until stiff peaks form.

Spread over cooled cake, slice and serve.

A delightfully peachy cake made from a cake mix and a packet of Jello, of all things! There are real peaches in the cake, which makes it super moist (ok, and a lot of oil). It is topped with a rich brown sugar frosting! 

Peach Cake with Brown Sugar Frosting

(15-oz) box yellow cake mix

(3-oz) boxes Peach Jell-O (not made)

oil*

(16-oz) bag frozen peaches (do not thaw**)

salted butter ((1 stick))

brown sugar (packed)

ice water (for an ice bath, not to go in the recipe)

Preheat the oven to 350 degrees F.

Grease a 9x13 inch cake pan.

In a large bowl or stand mixer, beat together the cake mix, 2 boxes of peach Jell-O, 4 eggs, and the cup of oil.

Open the bag of frozen sliced peaches. Cut each slice in half so they are a little more bite size.

Use a sturdy wooden spoon to fold the peaches into the cake batter.

Pour the batter into the greased cake pan.

Bake at 350 for about 40-45 minutes. Check the center of the cake with a toothpick; if it comes out without batter it is done. (very moist crumbs are ok.) The edges will be quite brown.

Let the cake cool completely on a wire rack.

While the cake cools, make the brown sugar frosting. In a 2 quart pot, add butter, brown sugar, and heavy cream.

Stir together over medium high heat until it reaches a boil (bubbles all the way across the top). Set a timer for 1 minute and stir frequently.

Remove from heat. Stir in the vanilla.

Prepare an ice bath. Set the pot of frosting in the ice bath (don't get water in the frosting!!) Let the frosting cool in the ice bath, scraping sides occasionally, until the frosting is room temperature and much thicker. See photos.

Use a hand mixer to beat the frosting for about 3-5 minutes, until it is thicker but still pourable.

Spread the frosting over the cooled cake.

This keeps on the counter for a day or two, but after that I would put it in the fridge. Good luck keeping it around that long!

Caramel Peach Upside Down Cake, a deliciously moist cake made with fresh, canned or frozen Peaches. A little ice cream on top and it’s perfect any time of year.

Caramel Peach Upside Down Cake

butter (softened)

all-purpose flour

egg (room temperature)

buttermilk

Mix softened butter and brown sugar and spread evenly on the bottom of the 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep) Arrange peaches in a pattern over sugar mixture. Set pan aside.

In a medium bowl whisk together flour, baking powder and salt.

In a large bowl cream butter, sugar and vanilla extract, add egg and beat until light and fluffy, add dry ingredients alternately with buttermilk, beat on low until combined.

Spoon and spread over peaches.

Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

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 warm with ice cream or whipped cream.

Peach Coffee Cake with Vanilla Glaze - light and fluffy Greek yogurt cake baked with lots of peaches on top (mixed with brown sugar, cinnamon, and nutmeg), and topped with creamy vanilla glaze. Made in a springform baking pan.&nbsp;

Peach Coffee Cake with Vanilla Glaze

peaches (diced)

oz butter (melted (4 tablespoons of butter))

nutmeg

flour

oz butter (softened (4 tablespoons of butter))

Greek yogurt (full fat)

Preheat oven to 350 F.

Use 9x3 springform pan or 9 inch round cake pan.&nbsp;&nbsp;Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.

In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined.

Peach filling:

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan. Top the batter with the peach mixture.

Bake at 350 F on the middle rack until cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 30 minutes, release the cake from the springform pan.

Greek yogurt Cake:

In a small bowl, combine softened butter, vanilla extract, powdered sugar and 2 tablespoons of heavy cream milk - mix until creamy.  Add 1 or 2 more tablespoons of heavy cream to get the desired consistency for the glaze (thick but spreadable).

Drizzle the vanilla glaze over still warm cake.

Vanilla Glaze:

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~

Peach Chapssaltteoke (Rice Cake / Mochi)

Peach

Water

Sugar

Lemon juice

Boiled peach water

Salt

Dry glutinous rice flour

Unsalted butter

Cream cheese

Condensed milk

Heavy cream

Castella

https://www.youtube.com/watch?v=91wivNrf8hU

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~ It is good to make glutinous rice cakes one by one by hand, but using a mold to make it in a different shape gave it a different and neat feeling. I used a rectangular cake mold with a mousse strip to make the top round, but I think it's okay to change the shape. Kneading the glutinous rice cake dough with boiled peach water and adding a large amount of flesh looks really delicious~ I think the rice cakes can be made smooth by applying oil well and shaping them. I bought a commercial castella and used it as a sheet, but when I cut it, it retains its shape well and has a sense of stability. Every time I cut a piece of peach, a pretty peach comes out. I was healed by the peach color while slicing. Enjoy watching~♬~

Peach Chapssaltteoke (Rice Cake / Mochi) Recipe | Cooking tree

This easy coffee cake is one your family will love. Keeps well and perfect to enjoy for brunch or any gathering.&nbsp;

Peach Coffee Cake

white granulated sugar

peach juice

nut pieces (pecans

milk

Whisk together the flour, baking powder, baking soda and salt. In a separate bowl cream butter, sugar and eggs with mixer. Add to dry ingredients along with sour cream, buttermilk, peach juice and vanilla extract. Spray a 9 x 13 baking dish with cooking oil and spread cake in bottom of dish. Add swirl.

Swirl Instructions

Whisk together and spread over cake mixture as in photo Then, take a knife and cut into mixture as in photo. Spread the peach slices on top and sprinkle with nuts. Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Add glaze.

Glaze Instructions

Whisk together and drizzle over cooled cake.

Peach Upside Down Cake is an easy summertime Homemade dessert recipe.  Made with fresh or canned peaches, a little ice cream and it's perfect.

Peach Upside Down Cake

butter (softened) ((56 grams))

brown sugar (lightly packed) ((112.50 grams))

butter ((56 grams))

white sugar ((100 grams))

almond flavouring

cake flour ** ((115 grams))

milk ((80 grams))

Pre-Heat oven to 350°F (180°C),  grease and flour an 7-8 inch (20 centimeter) spring form cake pan (springform because the sides are higher, line with parchment paper if you wish).

On the bottom of cake pan place softened butter add brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.

BOTTOM LAYER

In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined.

Spoon and spread evenly over peach slices. &nbsp;Bake for approximately 40-45 minutes. &nbsp;Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired. &nbsp;Enjoy!

**to make Cake flour,  place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well to combine.

CAKE LAYER

Fresh peaches make my Peach Buckle irresistibly delicious. Add a fresh lemon syrup and it&#039;s the perfect dessert, breakfast or snack cake.  Wouldn&#039;t you&#039;re friends and family love a slice of this deliciousness?

Peach Buckle with Sweet-Tart Lemon Syrup

unsalted butter

oats

lemon zest

eggs (at room temperature)

Greek yogurt (full-fat at room temperature)

peaches (chopped -fresh

lemon juice (or lime juice)

Pre-heat oven to 350°

Butter a 9-inch (23cm) square cake pan.

Mix very cold butter, sugar, flour and oats with your hands until all is well mixed with peas size crumbs. Set in Refrigerator until needed

Topping

Cream butter, sugar and lemon zest together until light and creamy, about 3 minutes. (by hand with a wooden spoon or using an electric mixer)

Add the eggs one at a time, fully incorporating. Make sure to scrape down the sides of the bowl

Mix together the flour, baking powder, baking soda and salt in medium-sized bowl.

Add half the flour mixture to the creamed butter mixture, mixing just enough to incorporate

Add Greek yogurt, mixing in just enough to incorporate

Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour)

Using a flexible spatula, fold the peaches into the mixture. Being careful not to overmix.

Scrape the batter into the prepared baking pan and smooth the top.

Add the topping over the batter and bake for 50-55 minutes at 350 degrees. Or until the buckle is lightly browned on top and feels just set in the center. It should spring back lightly when you touch the center.*I used glass, a non-commercial metal baking pan may take 5-7 minutes longer

Batter

When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It should take about 5 minutes. Don't allow the syrup to brown.

Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in.

Serve buckle slightly warm or at room temperature with vanilla ice cream or home made whipped cream.

Lemon Syrup

Soft, light, and tender, this Peach Cake is perfect for any occasion, from breakfast to dessert. Filled with sweet, juicy peaches, everyone will reach for a second slice!

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