Summer Peach Recipes
EASY SUMMER PEACH CAKE RECIPE
This peach cake is easy (just 4 steps!), moist, crumbly, and will make you want to invite all your friends for tea. It's awesome to have a quick cake recipe on hand for those days when you don't have time to make a triple decker with all the frills. You can substitute with other fruit like plums or cherries (just don't use overly juicy berries like strawberries or raspberries).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
- In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
- Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
- Set mixer to low and beat in your flour mixture just until blended.
- Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.
EASY SUMMER PEACH CAKE
A delicious summer cake made with fresh peaches. This easy moist cake makes the perfect snack or dessert recipe. Serve it with a scoop of ice cream!
Provided by Rosemary Molloy
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350F (180C). Grease and flour a 9-9 1/2 inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.
- In a small pot melt the butter, set aside to cool.
- Toss the chopped peaches with 1 teaspoon of flour, set aside.
- In a medium bowl whisk together the flour, baking powder and salt.
- On low/medium speed beat the egg, yolk and sugar until light, approximately 3-4 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then add the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!
- To make cinnamon sugar, mix together the sugar and cinnamon.
Nutrition Facts : Calories 310 kcal, Carbohydrate 43 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 123 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
SUMMER PEACH
Provided by Food Network
Categories beverage
Time 5m
Yield 1 serving (8 ounces)
Number Of Ingredients 8
Steps:
- Add the thyme leaves to a cocktail shaker and muddle. Fill with the ice and add the wine, peach nectar, vodka, lemon juice and agave and shake well. Strain over ice into a large white wine glass. Garnish with a peach slice and thyme sprig.
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- Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
- Prepare the pie pastry: Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable. Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.
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- Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.
- Position rack in center of oven and preheat oven to 350°F. Generously butter a 9" deep-dish pie plate.
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