Peach Cake Recipes?

Question

All varieties and variations please!

Answer 1

WHOA!!!!!!
What a recipe!!!!!!!!!!!!!!

Wonderful Cream Cheese Peach Coffee Cake

I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for!

1 13x9 inch cake 1¼ hours 20 min prep

2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
FILLING
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon cinnamon
2 1/2 cups peaches (sliced-fresh OR canned)
TOPPING
1/2 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon

Set oven to 350 degrees.
Grease a 13 x 9-inch pan.
In a bowl, combine flour, sugar and salt.
Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
Add in baking powder, eggs and vanilla to the remaining crumb mixture.
Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
Spread evenly into prepared pan.
Bake for 20-25 minutes.
For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
Fold in peaches; spread evenly over cake.
To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
Bake for 30-35 minutes longer, or until set.
Serve warm.
Delicious!

------------------------AND...

Coconut-Peach Layer Cake

This cake is amazing, but a lot of work. It is really worth the time. (cook time includes minimum refrigeration time and the time needed to toast the coconut!)

12 servings 3 hours 25 min prep

Cake
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup sour cream
1 cup unsalted butter, room temperature
1 2/3 cups sugar
1 cup canned cream of coconut (such as Coco López, You should be able to get this in the liquor section of most grocers)
4 large eggs, separated
2 teaspoons vanilla extract
3 cups sweetened flaked coconut
Filling
1/2 cup peach preserves
3 lbs peaches, peeled, cut into 1/4 to 1/2 inch-thick slices
1/2 cup sugar
2 tablespoons fresh lemon juice
Frosting
3 cups chilled whipping cream
6 tablespoons canned cream of coconut
1 1/2 teaspoons vanilla extract
1 peach, peeled, thinly sliced (for garnish)

For cake: Preheat oven to 350°F.
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
Whisk flour, baking powder, and salt in medium bowl to blend.
Whisk buttermilk and sour cream in small bowl.
Using electric mixer, beat butter in large bowl until fluffy.
(this is important for a really light cake!) Gradually beat in sugar.
Beat in cream of coconut, egg yolks, and vanilla.
Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
Beat egg whites in another large bowl until stiff but not dry.
Fold into batter.
Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 45 minutes.
Cool cakes in pans on rack 10 minutes.
Turn cakes out onto rack; cool completely.
Maintain oven temperature.
Spread flaked coconut on large baking sheet.
Bake until lightly toasted, stirring once, about 14 minutes.
Cool.
Be sure it's toasted well enough to be pretty dry!
For filling: Stir preserves in small saucepan over medium-low heat until melted.
Cool slightly.
Toss peaches, sugar, and lemon juice in large bowl.
Add preserves and toss to combine.
For frosting: Beat first 3 ingredients in large bowl until peaks form.
Drain peach filling of excess juices.
Cut cakes horizontally in half.
Place 1 cake layer, cut side up, on platter.
Top with 1/3 of peach filling.
Spread 1 cup frosting over filling.
Repeat layering 2 more times, then top with final cake layer, cut side down.
Spread top and sides of cake with remaining frosting.
Cover cake completely with toasted coconut.
Refrigerate*at least* 30 minutes and up to 1 day.
This is important, or your slices won't turn out right!
Fan peach slices atop center of cake before serving.

Answer 2

peach cobbler dump cake...

INGREDIENTS
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.

Answer 3

Peach Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs -- well beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups sliced fresh peaches, or canned -- well drained
1/2 cup chopped nuts -- optional

Reserve 1/2 cup flour to dredge peaches. Combine 1 1/2 cups flour, soda,
salt, and cinnamon; mix well and set aside. Combine eggs, sugar, and oil,
beat until smooth. Add flour mixture. Beat at low speed until blended-batter
will be thick. Dredge peaches and nuts in 1/2 cup flour and gently fold into
batter. Spoon batter into a greased and floured 13x9 inch pan. Bake at 375
for 45-50 minutes until cake tester comes out clean. Cool completely.
Drizzle with confectioner's sugar glaze or serve with a dollop of whipped cream
.

Answer 4

"Peach-Topped Cake" - 12 servings

2 tbsp. butter; softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
3/4 cup cake flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup milk
TOPPING:
1 envelope unflavored gelatin
1 3/4 cups cold water; divided
1/4 cup sugar
1 envelope orange soft drink mix (koo-aid)
2 medium ripe peaches; thinly sliced or 1 (15 oz.) can sliced peaches
1/2 cup whipped topping

In a small mixing bowl, beat butter and sugar until crumbly; beat in egg and vanilla. Combine flour, baking powder and salt; add to sugar mixture alternatively with milk. Spread into a 9" springform pan coated with nonstick cooking spray.
Bake at 350* for 10-15 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand 1 minute. Stir in sugar and soft drink mix; cook and stir over low heat until gelatin is dissolved. Transfer to a large bowl; stir in remaining cold water. Refrigerate until partially set, about 1 1/2 hours.
Line outside of springform pan with foil. Arrange peaches over top of cake; pour gelatin over peaches. Chill overnight.
Just before serving, remove foil and sides of pan. Garnish with whipped topping. Refrigerate leftovers.

MAY YOUR STUFFING BE TASTY,
MAY YOUR TURKEY BE PLUMP.
MAY YOUR POTATOES 'N GRAVY HAVE NARY A LUMP.
MAY YOUR YAMS BE DELICIOUS,
MAY YOUR PIES TAKE THE PRIZE.
MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.

Answer 5

Peach Upside-Down Cake:

While soy flour adds only 2 grams soy protein per serving, it produces a moist cake.

2 tablespoons butter
1/4 cup packed brown sugar
4 peeled peaches, halved and pitted
16 pitted sweet cherries, halved
1 cup all-purpose flour
1/2 cup soy flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
3 tablespoons butter, softened
1 large egg
1 large egg white
1 (6-ounce) can pineapple juice
1 teaspoon vanilla extract

Preheat oven to 350°.

Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-heat; sprinkle brown sugar into pan. Remove from heat. Place 1 peach half, cut side up, in center of pan; arrange remaining peach halves around center peach half. Arrange cherry halves, cut sides up, around peach halves. Set pan aside.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes. Add egg and egg white; beat well. Add flour mixture to egg mixture alternately with juice, beginning and ending with flour mixture; mix well after each addition. Stir in the vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

Bake at 350° for 35 minutes or until cake springs back when lightly touched in the center. Cool in pan 10 minutes on a wire rack. Run a knife around edge of cake. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Serve warm.

Yield: 8 servings (serving size: 1 wedge)