Peach Cake With Creamy Peach Icing Recipes

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FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
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.

PEACHES AND BUTTERCREAM CAKE



Peaches and Buttercream Cake image

This lovely cake, frosted with peach-flavored rosettes, is perfect for any celebration!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 17

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups peach slices (canned or frozen and thawed, drained, or fresh)
2/3 cup peach nectar or juice
2 teaspoons vanilla
1 teaspoon grated orange peel
1 cup butter, softened
3/4 cup granulated sugar
3 eggs
3 cups butter, softened
12 cups powdered sugar
6 tablespoons reserved peach puree
1 1/2 teaspoons vanilla
1 to 2 drops pink gel food color
1 to 2 drops orange gel food color

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
  • In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
  • Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

Nutrition Facts : Calories 940, Carbohydrate 122 g, Cholesterol 155 mg, Fat 9 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 102 g, TransFat 2 g

PEACH CAKE WITH SOUR PEACH FROSTING



Peach Cake with Sour Peach Frosting image

A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (4-serving size) Jell-O™ peach-flavored gelatin
1 box (4-serving size) peach-flavored gelatin
1/4 cup water
4 1/2 cups powdered sugar
1/2 cup butter or margarine, softened
2 teaspoons lemon juice
2 to 3 teaspoons water
Red and yellow liquid food colors
1 teaspoon granulated sugar
12 sour peach gummy candy rings, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
  • Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
  • On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.

Nutrition Facts : Calories 500, Carbohydrate 83 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 66 g, TransFat 0 g

QUICK CUPCAKES WITH PEACH FROSTING



Quick Cupcakes with Peach Frosting image

This frosting is super easy to whip together for last minute cupcakes and other treats. Use your favorite jam or preserves to customize.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2 cups frosting

Number Of Ingredients 6

One 1-pound box confectioners' sugar
3 tablespoons milk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, softened
1 tablespoon peach preserves, or your favorite flavor
12 blueberry muffins, or your favorite muffins

Steps:

  • Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
  • Swirl in the preserves using a spatula to make pretty streaks.
  • Frost the muffins and watch them turn into cupcakes!

PEACH CAKE WITH CREAMY PEACH ICING



Peach Cake with Creamy Peach Icing image

This is the moistest peach cake I have ever tasted. I think you will love this. I was invited out to a Easter buffet yesterday and I had to quickly find the owner so I could share this. I love sharing good recipes!

Provided by Jill Cooks

Categories     Fruit Desserts

Number Of Ingredients 16

2 cups fresh peaches, sliced
1/4 cup sugar
1/4 cup orange juice
1 box yellow cake mix (without pudding)
1 small package instant coconut pudding mix
1 cup milk
4 eggs
1/2 cup canola oil
creamy peach icing:
1/2 cup fresh peaches, sliced
1 tablespoon sugar
1 tablespoon orange juice
3 oz. package cream cheese
1 tablespoon butter
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • 1. Cake: Combine peaches, sugar and orange juice and set aside. In large bowl combine cake mix and pudding mix. Stir in milk, eggs and oil. Beat with electric mixer for 2 minutes at medium speed.
  • 2. Drain peaches.
  • 3. Pour 1/2 of cake batter into greased and floured 13x9 pan. Arrange peach slices over top and cover with remaining cake batter.
  • 4. Bake at 350 until tested done, about 35-45 minutes. Let cool in pan 15 minutes before removing to serving platter.
  • 5. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine cream cheese, butter, vanilla and powdered sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled cake.

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