Georgiapeachcake Recipes

GEORGIA PEACH CAKE

Steps:

• Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
• Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
• Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
• Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
• Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.

GEORGIA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees and butter and flour a 10-inch tube pan. Or you can use baking spray.
• Using a stand mixer, beat butter and sugar until light and fluffy, 6-8 minutes.
• Beat in eggs one at a time.
• Beat in vanilla. Scrape down the sides of the bowl to make sure everything is evenly mixed.
• Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt. Add to mixing bowl and mix just until incorporated.
• Toss peaches with the 1/4 cup flour and fold into batter.
• Transfer batter to prepared pan. Bake for 60 minutes. Let cool 10 minutes and then remove from pan.

GA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

GEORGIA PEACH POUND CAKE

Steps:

• 1. Preheat over to 350 degrees. Spray bundt pan with buttery crisco spray (be generous and get all the nooks and grannies). Take the 1/4 cup of sugar and sprinkle all over the pan (tube also).
• 2. Cream butter and sugar until light. Add eggs one at a time until blended. Put the vanilla and almond extract in and stir. Put the 2 3/4 cups of flour, baking power and the salt into a zip loc bag. Shake well to blend. Add to the creamed mixture slowly and beat until mixed together well. Dredge peaches with ¼ cup flour - fold into batter. Pour into pan and spread evenly around. Shake it a little to settle it. Put in oven to bake.