Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
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
Directions
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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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Everyone is looking for this recipe - Peach Cake - This Cake Driving the World Crazy
Hello there. Today we have the most juicy and tasty cake in the world. Here what you need:
2 eggs
10 g. vanilla sugar
100 g. sugar
50ml. sunflower oil
50 g. butter
340 g. flour
10 g. baking powder
cream :
200 g. peaches in syrup
400ml. milk
10 g. vanilla sugar
2 yolk
100 gr sugar
4 tablespoons cornstarch
200ml. whipping cream already sweetened
sliced almonds
#cakes #cakerecipe #CakeMake #recipes #desserts #peachcake #softcake #creamcake
Peach Coffee Cake (Summer Recipe)
Hello and welcome back to My Bake Escape! To all my subscribers I apologize for the long delay in my posts. We just bought a house and I have been so busy with moving and getting settled. I am still waiting for our appliances to be delivered but am working with what I have available. I never realized how challenging it can be baking with a new oven. The one I currently have for some reason runs very hot, so I keep an oven thermometer in there at all times to monitor the heat (you'll catch a glimpse of the thermometer in this video). I encourage you to purchase an oven thermometer to test the temperature in your oven, it can really make a difference in your baked goods if the heat is too high or too low. As you will see in this video, the angles I used were different, I am still trying to get accustomed to my new kitchen and the lay out. I am feeling a lot more settled and as soon as my new appliances are delivered I plan on creating a lot more content, just in time for my favorite season...Fall!
Well enough about that, on to the recipe.
We are right in the middle of summer and in California that means peach season! I absolutely love peaches. In this video you will see how I turn delicious ripe peaches into a wonderful breakfast treat; coffee cake.
For the full recipe and details be sure to visit MyBakeEscape.com
Don't forget to like and Subscribe to my channel. Thanks for watching and have a sweet day!
Ingredients & Measurements:
Ingredients:
Cake:
3 ½ cups (500g) all-purpose flour 500g
3 tsp. (15g) baking powder
½ tsp. (3g) baking soda
1 ½ tsp. (9g) salt
1 tsp. (2g) cinnamon
1 cup (215g) granulated sugar
¾ cup (150g) brown sugar, packed
¾ cup (170g) unsalted room temperature butter
3 large eggs, at room temperature
½ cup (100g) sour cream
3 tsp. (12g) vanilla extract
1 cup whole milk (non dairy will work too), at room temperature
3 large peaches, peeled, cored, and sliced
Crumb Topping:
1 cup (144g) all-purpose flour
½ cup (107g ) granulated sugar
½ cup (102g) light brown sugar
2 tsp. (4g) cinnamon
¼ tsp. Salt
1 stick unsalted butter (melted)
Vanilla Icing:
2 cups (250g) powdered sugar
2 tsp. (8g) vanilla extract
¼ tsp. (1g) salt
3-4 tbsp. (40g-50g) milk (any type of milk will work)
Music by Epidemic Sound:
#peachcoffeecake #peachrecipe #summerbaking