Light Peach Cake

 

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Pour the peach mixture over the batter and sprinkle with the pinch of cinnamon; again, DO NOT STIR. Place the dish into the oven and bake for 30-35 minutes or until golden brown. Remove from the oven once it’s done and divide evenly among bowls to enjoy right away!How to Make Peach Cake: 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).

Fresh peach slices are arranged and pressed into the top of the thick batter and then sprinkled with crunchy sparkling sugar. The cake is baked low and slow for an hour or so, until the top is golden brown and the peaches have practically melted into the tender cake. Easy Peach Cobbler with Cake Mix Sweetened peaches are piled into a baking pan, sprinkled with cinnamon, and topped with yellow cake mix.

Cubes of cream cheese and butter are then added, and the cobbler is baked until golden and bubbly. Directions Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar.

Arrange peach slices in In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, Bake at 350° for 45-50 minutes. Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish.

Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake. This show-stopping peach and raspberry pavlova cake is just 158 calories per slice. This classic meringue-based dessert with a crisp outer texture and soft, creamy inside will blow guests away at brunches, showers, and teas. We stay seasonal by topping it with fresh peaches and raspberries, but any assortment of berries and stone fruit would work.

By adding a few spices to a standard box of yellow cake mix and pouring that over a couple cans of sliced peaches, you can make a bubbly, gooey peach dessert that is something between a buttery cake and a luscious cobbler. Top light peach cake recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Add the sifted flour to this creamed mixture a cup a time, alternating with the peach puree. Beat at medium speed for two minutes, scraping down the sides of the bowl halfway through.

Divide the cake batter equally among the three prepared cake pans and spread it evenly. Bake for 25-30 minutes, or until cake tests done.

List of related literature:

The caramelizing of the fruit reminds me of tarte Tatin, and indeed you could put a pastry layer over the apricots instead of the cake mixture.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
Bison Books, 2007

Spread a thin layer of peach jam on the sliced end of each cake, and then press 2 cakes together to form a “peach.”

“The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia” by Darra Goldstein
from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
by Darra Goldstein
University of California Press, 1999

BUILD A LIGHT AND TENDER CAKE BASE Asimple, buttery cake, made with brown sugar for its mild caramel flavor and a little sour cream for tang, perfectly complements the sweet peaches.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

In making cherry and heavy fruit slab a medium flour can be used in order to hold the cherries in position and prevent crumbliness in the cake.

“The Technology of Cake Making” by E.B. Bennion, A.J. Bent, G.S.T. Bamford
from The Technology of Cake Making
by E.B. Bennion, A.J. Bent, G.S.T. Bamford
Springer US, 1997

Fanning peach slices (macerated with a little more of the schnapps) over the top, then sprinkling over some almond extract–enhanced sugar for a light glaze, ensured our cake looked as good as it tasted.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Fanning peach slices (macerated with a little more of the schnapps) over the top, then sprinkling everything with some almond extract–enhanced sugar for a light glaze, ensured our cake looked as good as it tasted.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

5.11 We are baking Genoa-type fruit cakes using sultanas and find that while the centre of the crumb is a nice golden yellow, around three sides of the cut face of the cake (the bottom and the two sides) the colour is much browner and darker.

“More Baking Problems Solved” by Stanley P. Cauvain, L S Young
from More Baking Problems Solved
by Stanley P. Cauvain, L S Young
Elsevier Science, 2009

BAKER’S NOTE: The light, bouncy texture of this cake makes it great to pair with whipped cream and fresh berries.

“United Cakes of America: Recipes Celebrating Every State” by Warren Brown
from United Cakes of America: Recipes Celebrating Every State
by Warren Brown
ABRAMS (Ignition), 2014

Come serving time, release the pan sides, then top the cake with fresh peach slices.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

• Be very precise about weighing the ingredients for this cake and make sure you use good quality fruit, flour and sugar.

“The Blue Ribbon Cookbook: Recipes, Stories and Tips from Prizewinning Country Show Cooks” by Liz Harfull
from The Blue Ribbon Cookbook: Recipes, Stories and Tips from Prizewinning Country Show Cooks
by Liz Harfull
Wakefield Press, 2008

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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16 comments

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  • My grandmother used to make something quite similar, except it was with pears, and I think the recipe is widespread enough that no particular city claims it, pretty sure it’s actually more or less the default recipe here (France) when most people think “Pear Cake”. We never glazed it. Preserved pears (or other fruit I guess) are certainly a possibility used by some but we always made it when we had fresh ones.

  • i always get so jealous of your perfectly ripe peaches; we rarely have those in the netherlands. theyre either rock hard and stuck to the stone or soft and mealy and.. still somehow stuck to the stone. glad not all of us have to suffer

  • Dang! Tess I nearly reach through the computer screen to to get a slice of that cake it look so scrumptious a job well done. Have a wonderful week you and your family.

  • Ooh, I can hardly wait to make this. thinking I’d like to quickly glaze with apricot mix and pop back into oven for a more caramelized top, and a bit more oven time. At any rate, Chef John you are my inspiration & hero!

  • Thanks for the recipe. It had turned out well. And it has a good balance bewteen sour from the peaches and the sweetness from the cake.

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  • I just made this sponge cake today and it was deviiiine! Instead of vanilla, I used lemon juice (1 tbsp) and half a lemon (zest) to complement the mangoes I used as its fruit ingredient. I am definitely making this again thank you so much for the recipe:3

  • I’ve always wondered how koreans/Japanese make their whipped cream so soft, light and fluffy, because other creams tend to be saggy. I tried doing it several times but it doesn’t come out as fluffy and stable? Anyone know why?? Suggestions as well please!!

  • Hey there! Your recipe says “Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.” I was wondering if you bake it for 30 minutes at 150 and then turn the heat down to 140 to bake for another 35 minutes? Or are they just different options you can choose? Thanks!

  • I appreciate how you committed to this recipe even though you had your doubts along the way and suggested what you would do next time. One time I under baked some cinnamon buns, so we ended up enjoying cinnamon buns that were under baked! No crime was committed…Thank you Chef John!

  • the version my mom makes has a much runnier dough, it’s made with a mixer and you just pour it in, no waiting for it to rise (twice), she usually uses prunes, since they are more common and cheaper, also no fancy sugar on top or diluted jam, still very delicious.

  • مرحبا كانت الكيكه لذيذه جذا
    بس سؤال بالنسبه لطحين الكيك حضرتك كاتب مقدار الطحين هو 150 وبالفيديو التعليمي لتحضير طحين الكيك مقدار الطحين هو 125وناخذ ملعقتين منه ونضيف بدل ملعقتين الطحين ملعقتين نشاء الذره
    يعني الان باقي g25 نضيفها طحين
    وشكرا ارجو الرد على سؤالي

  • Looks yummy. Would dusting the peaches in a little of the flour before mixing them in stop them from going down to the bottom of the cake do you think?

  • hi, this looks so yummy. Im a newbie in baking, im curious the total minutes of baking is 30mins in 300F and another 35mins in 285F?

  • can i make this cake with aquafaba? and without eggs. please reply. which egg replavement weill work here? for egg whites i can use the aquafaba

  • Thank you for the recipe but Should we let the cake cool before Cutting it?
    And can you tell us how to carry it because I am just a beginner