peach cake

every year i keep my fingers crossed that the weather will be suitable for a good crop of peaches. well, based on my first taste of the season, i think it’s going to be a good year for peaches. i assure you, that your neighbors will be asking for this peach cake recipe after they have a taste. this is the peach cake recipe i have been looking for to make for my friends birthday next week. yet as a whole, it needs to bake lower and slower to reach the proper consistency. such the hit, that i had to make it for my son’s birthday, easter and mother’s day!! do you think i could omit the peaches and make it in 2 round cake pans so i can layer it and frost it this time. i was embarrassed that my husband brought it to his mother at the nursing home for her birthday.

it added a nice crunch to the top of the cake. i weighed the peaches and my pan was the right size but the batter level did come up pretty high. i use frozen sliced peaches that i dice whilst still frozen and then store in a bowl in my refrigerator until i’m ready to layer them, still frozen, into the bundt pan with the cake batter. i took the cake to a bbq i was invited to that night and everyone loved it. mmmm-mmmmm….. i made this cake for my mom’s birthday last night and it was really good. the cake was ruined for peeking too early and wasn’t iced as needs to go to work after. a couple weeks ago i made a strawberries and cream cake with sour cream and it was a hit. i love the peaches in this – i haven’t seen very many peach recipes so this is a keeper!! it is so hot and humid here i could use a peach cake to cool me off…shhh, totally makes sense in my head 😉 there is nothing like that first peach or nectarine at the beginning of summer.

perhaps it’s knowing the work that goes into it or the memories of summer that come flooding back with each bite. this recipe works best with the ripest, juiciest peaches – added to both the batter and frosting for the perfect flavor of a summertime in the south. prepare three 8-inch round cake pans by spraying with non-stick cooking spray, lining the bottom with parchment and dusting the sides lightly with flour. in the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and almond extract for three minutes, scraping down the sides of the bowl as needed. add the sifted flour to this creamed mixture a cup a time, alternating with the peach puree. divide the cake batter equally among the three prepared cake pans and spread it evenly.

once cool, the cakes can be wrapped and refrigerated overnight if needed. wash and pit the peaches but leave the skins on for added color. add the peaches and 2 t of granulated sugar to a blender and process until smooth. pour this puree into a saucepan over medium-high heat and cook, stirring constantly until it has reduced down to a thick paste or â½ cup in finished volume. add the softened cream cheese and butter to the bowl of an electric mixer and beat with a paddle to combine. once all of the powdered sugar has been incorporated, add the vanilla and the cooled peach paste and continue to beat on high for another minute until the frosting is fluffy. ice the assembled layers with a thin coating of frosting and refrigerate for one hour to set before spreading the remaining frosting evenly over the top and sides.

in a separate bowl, sift together the flour, baking soda, baking powder, and salt. with the mixer on low, slowly add the dry ingredients to the batter and mix ingredients 3/4 cup butter, softened, divided 1/2 cup packed brown sugar 2 cups sliced peeled fresh peaches 3/4 cup sugar 1 large egg, room temperature 1 this peach cake is something spectacular. the cake itself is tender and sweet with the fresh creamy flavor of sour cream. it’s freckled with, .

old-fashioned peach cake with peach cream cheese frosting 1 cup washed, pitted and pureed peaches 2 t granulated sugar sift together the flour, salt and this is one of our new favorite cake recipes! we are big peach lovers, but since fresh good peaches are hard to find, i did use the canned sliced peaches (the cut each peach into eight slices. place the slices in a bowl and toss with the lemon juice, cornstarch and remaining 1 tbsp sugar. arrange the, .

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