Visiting Fenwick Bakery For Baltimore Peach Cake #shorts
Last summer Chef John Shields and Harford County Public Library CEO Mary Hastler visited Fenwick Bakery in Parkville, Maryland to learn about their famous Baltimore Peach Cake! In this Chesapeake Farm & Bay to Table short segment, we learn a little from Chef John about the bakery and all they have to offer.
Chesapeake Farm & Bay to Table is a partnership between Harford County Public Library and Our Common Table.
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How To Make Peach Upside-Down Cake, A Scrumptious Summertime Dessert | Recipe | Well Done
Summertime means peach season, and what better way to celebrate with this scrumptious upside-down cake? This cast iron skillet dessert is beautifully presented with a finishing dollop of whipped cream.
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How To Make Peach Upside-Down Cake, A Scrumptious Summertime Dessert | Recipe | Well Done
Baltimore Peach Cake | Peach Dessert Challenge 2019
In Baltimore Peach Cake | Peach Dessert Challenge 2019 Denise Jordan makes a Baltimore Peach Cake in celebration of National Peach Month as part of a peach dessert challenge hosted by the Sister Circle. #peachdessertchallenge2019
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Check out Chef John from Food Wishes and see his tutorial on how to make Baltimore Peach Cake with this link:
He's pretty funny and Chef John's Baltimore peach cake is easier than you think even those he say's it more of a sweet bread..
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Baltimore Peach Cake | Peach Dessert Challenge 2019 is another video created by Denise Jordan of This and That with Denise Jordan celebrating the fruits of the season and National Peach Month. Check out the fruits of the season playlist to see more videos utilizing the fruits of the season. Check out the Sister Circle Playlist to see the other peach desserts celebrating National Peach Month.
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Not Your grandmother’s Peach Cake
Simple, rustic, and a little unexpected, my Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze.
Recipe:
Ingredients
1 cup milk (I use whole milk but any type of milk will work) (236ml)
2 ¼ teaspoons active dry yeast (see note if you would like to use instant yeast)
3 Tablespoons granulated sugar
2 Tablespoons light brown sugar, firmly packed
1 teaspoon table salt
1 large egg, room temperature preferred
4 Tablespoons unsalted butter, melted
3 ¼ cups all-purpose flour (406g)
1 ¾ lbs peaches (this is typically 4 peaches for me. Weigh before slicing). (800g)
Egg wash (optional, but encourages a beautiful browning on the edge of the cake).
1 large egg
1 teaspoon water
2 Tablespoons Coarse granulated sugar for sprinkling, optional
Glaze
½ cup powdered sugar (65g)
1 Tablespoon milk
¼ teaspoon vanilla extract
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10x15” jelly roll pan (25x38cm)
Thermometer (for checking temperature of liquid for yeast)
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Instructions
00:00 Introduction
00:33 Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C). Always stir before checking the temperature.
01:03 Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).
01:42 Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined
02:09 Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.
02:33 Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).
02:58 Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that’s about ½”- 1” (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.
03:53 Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven’t already and prepare your egg wash by whisking together egg and 1 teaspoon water.
Assembly
04:51 Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
05:26 Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.
06:00 Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.
Glaze
06:09 While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it’s too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.
06:34 Drizzle glaze over warm cake.
06:51 Serve warm or allow to cool before slicing. Enjoy!
Notes
Substituting instant yeast
You can substitute instant yeast, though I prefer the results when making with active dry. To make with instant yeast, stir together yeast, sugars, salt, and about half of the flour. Add warm milk and stir well. Stir in egg and butter and then gradually stir in remaining flour until dough is completely combined. Proceed with the recipe as written (from step 5). Dough may not take as long to rise this way.
Peaches.
Fresh peaches are best. The riper they are the more flavorful your cake will be, but if they’re too soft they’ll be difficult to slice. Frozen peaches may be used but often don’t have the best flavor. I recommend thawing and patting dry before using.
I do not peel my peaches and prefer the look of the cake with the peel intact, but feel free to peel yours before slicing if you prefer.
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????How To Make Fresh Peach Cake (Simple, Quick & kinda Healthy)
EASY HOMEMADE PEACH CAKE RECIPE
INGREDIENTS
• 1 1/2 cup - peach syrup / or juice
• 1 1/4 cup - peach ( chopped)
• 3 cups - all purpose flour
• 3/4 cup - sugar
• 1 tbsp baking powder
• 4 eggs
• 1 cup - oil or unsalted butter
INSTRUCTIONS
1. Preheat oven to 375 F/ 180C. Grease a 23cm pan with butter and flour.
2. Separate egg yolks and whites. Sift the flour and set aside
3. In the bowl of an electric mixer, blend egg yolks and sugar until light and fluffy. Add in oil, peach syrup/juice and vanilla extract, mix until smooth.
4. Sift in flour and mix until well combined. Mix in 1 cup of peach.
5. In a separate ( small ) bowl whisk the egg white until.........
6. Slowly folding the egg white into the butter until well combined, then add baking powder and mix well ( make sure you don’t over mix)
7. Pour the batter in a prepared pan, sprinkle the remaining 1/4 cup of peaches on top
8. Bake for 50- 60 minutes or until a toothpick inserted into the center of the cake comes out clean
9. Allow the cake to cool in the pan at least 20 minutes, then place into a rack or serving plate to cool completely
NB. It can also be served with a scoop of ice cream
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Please watch: Honeycomb bread / Cream cheese Buns
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