Dessert - Cake made with fresh peaches recipes

Author: Tracey Lachner  

Slice into summer with this heavenly Peach Bundt Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze! Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream.

Peach Cake Recipe

Peach Cake Recipe
Slice into summer with this heavenly Peach Bundt Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze!
Provided by: Sommer Collier
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose flour (divided)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 pound diced peaches (fresh or frozen, with or without skins)
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon orange juice (or pineapple juice)
Nutrition:
  • Serving Size: 1 slice
  • Calories: 488 kcal
  • Carbohydrate: 70 g
  • Protein: 5 g
  • Fat: 21 g
  • Saturated Fat: 13 g
  • Cholesterol: 95 mg
  • Sodium: 178 mg
  • Fiber: 1 g
  • Sugar: 47 g
How to cook:
  1. Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
  2. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
  3. 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.
  4. Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
  5. 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.
  6. 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.
  7. 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.
Notes: Easy Summer Peach Cake Recipe, Ingredients. 1x 2x 3x · 1/2 cup + 1 1/2 tablespoons butter (melted and cooled) (120 grams) · 2-3 ripe peaches peeled, pitted and chopped (2 cups)

Amazing Peach Cake Recipe

Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's Duration: 8:53

How To Make Peach Cake Recipe with Fresh Fruit

This fresh peach cake dessert is easy (just 4 steps!), moist, tender, and will make you want to Duration: 5:45

Peach Cake Recipe

RECIPE:https://anitacooks.com/recipe/peach-cake/ Hi Guys, today I'll show you How to make Duration: 3:30

Fresh Peach Cake

Fresh Peach Cake
With juicy peaches, spices, and peach yogurt for extra taste and texture, this Fresh Peach Cake bakes up light, moist and delicious.
Provided by: Gayle
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • 3 eggs
  • 1 cup vegetable oil ((or 3/4 cup of peach or plain yogurt - see note below))
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups diced fresh peaches
  • 2 tablespoons all-purpose flour
  • ¼ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • 4 teaspoons vegetable oil
Nutrition:
  • Serving Size: 1 serving
  • Calories: 395.58 kcal
  • Carbohydrate: 79.77 g
  • Protein: 5.88 g
  • Fat: 6.73 g
  • Saturated Fat: 4.43 g
  • Cholesterol: 61.38 mg
  • Sodium: 452.17 mg
  • Fiber: 1.94 g
  • Sugar: 53.3 g
How to cook:
  1. Preheat oven to 375°F. Lightly grease a 9-inch pan with non-stick cooking spray. Set aside. (see note below)
  2. In a large bowl, combine the flour, sugar, eggs, vegetable oil, baking soda, salt, and cinnamon.Using an electric hand mixer or whisk, mix until thoroughly combined. Fold in peaches. Spread batter in prepared cake pan.
  3. To make the streusel topping, whisk together the flour, cinnamon, and sugar in a small bowl. Add in the oil and mix until fully combined and resembles a course mixture. Sprinkle over top of cake batter.
  4. Bake for 45-50 minutes, or until cake is golden brown and toothpick inserted into batter comes out clean.
  5. Remove from oven and let cool in pan for ten minutes, then place onto wire rack to cool completely.
Notes: Fresh Peach Cake, Ingredients · ¾ cup white sugar · ½ cup unsalted butter, at room temperature · 2 large eggs · 1 cup all-purpose flour · 1 teaspoon baking powder · ¼ teaspoon salt

Peaches and Cream Cake

Peaches and Cream Cake
Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream.
Provided by: Courtney Rich
Total time: 220 minutes
Cook time: 40 minutes
Prep time: 120 minutes
Yields: 0 servings
Cuisine: Cake
Number of ingredients: 21
Ingredients:
  • 1 3/4 cup (350 g) granulated sugar
  • 3 cups plus 3 tablespoons (366.5 g) cake flour
  • 4 teaspoons (16 g) baking powder
  • 1/2 teaspoon (2.8 g) salt
  • 12 tablespoons (169.5 g) unsalted butter (cut into cubes, softened)
  • 1/2 cup (120 g) peach yogurt (greek or regular yogurt will work, room temperature)
  • 1/2 cup (110 g) peach nectar (apricot nectar will also work, room temperature)
  • 4 egg whites (room temperature)
  • 1 whole egg (room temperature)
  • 2 teaspoons (8.4 g) clear vanilla extract
  • 4 cups (880 g) diced peaches
  • 1/2 cup (100 g) sugar
  • 2 teaspoons (5.4 g) cornstarch (sifted)
  • 3 cups 6 sticks (678 g) unsalted butter (slightly chilled)
  • 9 cups (1125 g) sifted powdered sugar (measured and then sifted)
  • 1/4 cup (57.75 g) heavy cream
  • Pinch of salt
  • 1 teaspoon (4.2 g) pure vanilla extract
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
  • 2 cups vanilla buttercream (recipe above)
  • 2/3 cup (80 g) peach compote (recipe above or peach jam/preserves)
How to cook:
  1. FOR THE CAKE
  2. Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
  3. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.
  4. In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.
  5. In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  6. Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.
  7. Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
  8. Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.
  9. Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.
  10. Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
  11. Once the cakes are cooled completely, level the tops if needed.
  12. Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
  13. FOR THE COMPOTE
  14. In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.
  15. Remove from the heat and puree in a blender until smooth.
  16. Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.
  17. I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.
  18. FOR THE BUTTERCREAM
  19. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
  20. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  21. With mixer on medium speed, add whipping cream, vanilla and salt.
  22. Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
  23. Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
  24. FOR THE PEACHES AND CREAM FILLING
  25. Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.
  26. ASSEMBLY
  27. Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.
  28. Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out.
  29. Spread about 1/4 cup of the peach filling on the cake layer. You don't want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.
  30. Gently place the second cake layer on top of the filling and repeat steps 2 to 3.
  31. Place the final cake layer top side down on the second layer of filling.
  32. Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
  33. After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
  34. After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.
  35. To achieve a peach color, I used "orange" and "soft pink" Americolor food gels.
Notes: Summer Peach Cake Recipe with FRESH PEACHES, Have fresh peaches, milk, an egg, some sugar, flour, and oil? Make this fresh summer peach Duration: 4:38

Easy Summer Peach Cake Recipe

Easy Summer Peach Cake Recipe
This peach cake is easy (just 4 steps!), moist, crumbly, and will make you want to invite all your friends for tea. It's awesome to have a quick cake recipe on hand for those days when you don't have time to make a triple decker with all the frills. You can substitute with other fruit like plums or cherries (just don't use overly juicy berries like strawberries or raspberries).
Provided by: Natasha of NatashasKitchen.com
Total time: 85 minutes
Cook time: 65 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Varies by Season
Number of ingredients: 12
Ingredients:
  • 1 1/2 cups all-purpose flour (I used organic un-bleached)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs (room temp)
  • 1/2 tsp grated lemon zest
  • 1/4 tsp vanilla extract
  • 4 ripe (about 1 lb medium peaches, pitted, peeled* and sliced into cubes (You should have 2 1/4 cups chopped peaches))
  • Confectioners Sugar for dusting
  • 9- inch springform pan
  • Cooking spray for the pan
How to cook:
  1. Prep:
  2. Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
  3. How to Make Peach Cake:
  4. In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  5. In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
  6. Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
  7. Set mixer to low and beat in your flour mixture just until blended.
  8. Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.
Notes: Peach Cake (Easy Recipe, 3 eggs · 1 1/8 c (250g) sugar · 1 3/4 c (275g) all purpose flour · 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking
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