Ina Gartens Fresh Peach Cake Recipes

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FRESH PEACH CREMOLATA



Fresh Peach Cremolata image

Ina Garten's peach cremolata is the perfect finishing touch to a summer get-together.

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 4

1 1/2 cups sugar
2 pounds fresh ripe peaches (Cook's Note)
1 tablespoon Grand Marnier liqueur
Seeds scraped from 1/2 vanilla bean

Steps:

  • Place the sugar and 1 1/2 cups water in a small saucepan and simmer until the sugar dissolves. Set aside.
  • Fill a large saucepan with water and bring it to a boil. Add the peaches and cook for between 15 seconds and 3 minutes, just until the skins peel off easily. (Ripe peaches will be ready sooner.) Transfer the peaches to a bowl of cool water, peel and cut in wedges into the bowl of a food processor fitted with the steel blade, discarding the pits. Puree the peaches completely and pour into a 9-by-13-inch baking dish.
  • Whisk the sugar syrup, Grand Marnier and vanilla seeds into the peach puree. Place the dish uncovered on a level shelf in the freezer for 30 minutes to 1 hour, until it begins to crystallize around the edges. Scrape the entire mixture, including the edges, with the tines of a fork and freeze for another 30 minutes. Continue freezing and scraping every 30 minutes, until the mixture is soft-frozen. It should take 2 to 3 hours to freeze and will be good to serve for up to 4 hours afterward. If the mixture gets too frozen, allow it to sit at room temperature for 30 minutes, and scrape it again with a dinner fork. Serve frozen in glasses.

INA GARTEN'S FRESH PEACH CAKE



Ina Garten's Fresh Peach Cake image

Ina Garten's Fresh Peach Cake is loaded with fresh peaches. The cake it's self is very moist and tender. This is the perfect cake to use during peach season.

Provided by Ina Garten

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

1 stick butter, room temperature
1 1/2 cups white sugar
2 extra large eggs, room temperature
1 cup sour cream, room temperature
1 Teaspoon vanilla extract
2 cups all purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees. Grease a 9 inch baking pan. A spring form pan would work well with this recipe.Beat the butter and 1 cup of white sugar in a large bowl for 3 -5 minutes on medium speed until light and fluffy.Turn the mixer to low and add the eggs to the bowl one at a time. After the eggs are mixed in and well incorporated add the sour cream and vanilla to the bowl. Mix until the batter is smoothSift the flour baking soda, baking powder and salt into a large bowl. With the mixer on low speed, slowly add the sifted ingredients to the batter. Mix until the ingredients are just combined.Combine the 1/2 cup of sugar and the cinnamon in a small bowl, stir to combine.Spread half the batter into a greased nine inch baking pan. Top the batter with half of the sliced peaches and sprinkle with two thirds of the cinnamon/sugar mixture.Spread the remaining batter on top and arrange the remaining peaches on top of the batter. Sprinkle the peaches with the remaining cinnamon/sugar and pecans.Bake the cake for 45 - 55 minutes or until a toothpick inserted in the center comes out clean.

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. 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 just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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