Peach cake recipe?!
Peach cake recipe?
ahhhhhhhh! I'm going nuts! It's my Nana's 86th bday tomorrow and I need a recipe for a peach layer cake. Buttercream frosting is no prob... as for the cake, please, NO box mix recipes, or any with cream cheese or nuts or alcohol... It has to be a layer cake so I can decorate it prettily ;-) thanks!
Answers:
Fluffy Peach Cake
1 8-ounce container frozen light whipped topping, thawed
1 16-ounce can sliced peaches in peach juice
1 package sugar free vanilla flavor instant pudding and pie filling
for 4 servings
1 package super moist light yellow cake mix for 2 layer cake (with no-cholesterol recipe directions)
Preheat oven to 350 degrees F. Spray three 8 inch round cake pans with nonstick cooking spray.
Prepare cake mix as label directs, following no-cholesterol recipe.
Spoon batter evenly into cake pans. Bake about 25 minutes or until toothpick inserted in center of cake comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes from pans; cool cakes completely on wire racks.
While cake is baking, drain peach juice into large bowl; coarsely chop peach slices. To juice in bowl, add whipped topping, pudding mix, and chopped peaches, stirring gently to combine. Refrigerate peach mixture, covered, until ready to assemble cake.
When cake is cool, place 1 cake layer on cake plate; spread with 3/4 cup peach mixture. Top with second layer; spread with 3/4 cup peach mixture. Place third layer on top. Frost top and side of cake with remaining peach mixture. Refrigerate cake until ready to serve
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Peach Cake
For the cake
4 eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 1/2 (15 ounce) cans canned peaches, sliced, drained
1/4 cup granulated sugar
2 teaspoons ground cinnamon
For the topping
1 (3 ounce) box instant vanilla pudding
1 1/2 (15 ounce) cans canned peaches, sliced, drained, diced, mashed
1 (12 ounce) container Cool Whip
Preheat oven to 350 degrees F.
In a large bowl, beat eggs, then add sugar & oil, mixing well.
In another bowl, whisk together flour, salt & baking powder, before adding it to the egg mixture, ALTERNATELY with orange juice.
Add vanilla extract, & mix well.
In a separate bowl, toss sliced peaches with sugar & cinnamon.
Pour 1/3 of the batter into the prepared tube pan, then layer 1/2 of the peach mixture over it.
Cover that peach layer with 1/3 of the batter & then the last 1/2 of the peach mixture. Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
Put in oven & bake 1 hour.
Cool cake 10 minutes before turning out onto a wire rack. Cool completely.
For the topping, in a medium bowl, combine mashed peaches, pudding & Cool Whip, & blend well.
Spread this peach topping over the cooled cake.
Refrigerate at least 1 hour before serving.
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Another Peach Cake Recipe
2/3 cup butter or margarine
1 cup white sugar
3/4 cup milk
1 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 (19 ounce) can peaches, sliced
Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8 inch pan.
Cream together the sugar and butter.
Add the flour, milk, salt, and baking powder.
Mix well and pour into prepared pan.
Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top.
Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
Makes 1 - 8x8 inch cake
Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans.
Mix thoroughly by hand.
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Makes 1 - 9x13 inch pan
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hope i helped! good luck!
Source(s):
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Peach Cake
Better, easier, and healthier than a cobbler. Easy to double for a large group.
Ingredients
1 Lg can peach halves (or several fresh peaches)
1 c. Flour
1 tsp Baking powder
1/2 tsp Salt
1 c. Sugar
1 Egg
1/4 c. Water
Preparation
Grease pan. Preheat oven to 375.
Spread peaches to cover bottom of pan. In separate bowl, mix together dry ingredients. Break egg over dry ingredients and mix with fork to make crumbs. Cover peaches in pan with crumb mixture. Dot with butter (optional) and sprinkle with water.
Bake 45 min @ 375.
Cook's Notes
To double, use 13 X 9 pan. Great served with ice cream or milk. Wonderful hot or cold. Refrigerate left-overs (if there are any!)
Here is one that I found for a Peach Melba Layer Cake Supreme. It looks *really* good:
Ingredients and Directions
-----------SOFTEN-----------
1 c Butter
------------CAKE------------
4 c Flour
4 ts Baking powder
1/2 ts Salt
6 Egg yolks
2 ts Vanilla
2 c Juice, apple, concentrated
----------TOPPING----------
3 c Peaches, sliced
4 c Raspberries
2/3 c Fruit, pourable, peach
2/3 c Fruit spread, raspberry
3 tb peach fruit spread combined with 2 tb warm water may be substituted for the pourable fruit.
Preheat oven to 375. Grease and flour two 8" round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely. Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides.
Peach Melba Layer Cake Supreme
8 servings
2 c Flour
1 c Apple juice concentrate
2 ts Baking powder
1 1/2 c Peaches, sliced
1/4 ts Salt
2 c Raspberries
1/2 c Butter
*1/3 c Peach pourable fruit
3 Egg yolks
1/3 c Raspberry fruit spread
1 ts Vanilla
*3 tb peach fruit spread combined with 2 tb warm water may be substituted for the pourable fruit.
Preheat oven to 375. Grease and flour two 8" round cake pans.
Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla.
Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans.
Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely.
Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides.
Nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit exchange.