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How To make Georgia Peaches & Cream Cake
FILLING:
2 lb Ripe peaches; peeled
1/3 c Sugar
2 tb Fresh lemon juice
1 tb Quick-cooking tapioca
1/4 ts Freshly grated nutmeg
CRUMB TOPPING:
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter; chilled
1/4 ts Cinnamon
CAKE:
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter; softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Salt
Preheat oven to 375~, 15 minutes before baking, with the rack in the center of the oven. Butter an 8" square baking pan, preferably glass. Cut the peaches into 1/2" slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside. FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake, not the fruit, comes out clean, 25-28 minutes.
How To make Georgia Peaches & Cream Cake's Videos
Peaches and Cream Granny Cake with Pecans Using Canned Peaches | BEST Step-by-Step Instructions |
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Peaches and Cream Granny Cake with Pecans
1-1/2 cups granulated sugar
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 eggs, beaten
1 (29.1 oz) can of peaches in syrup (you will use about 6 peach halves, diced and 1-1/4 cups peach juice/syrup)
1/2 cup chopped pecans
1/2 cup light brown sugar
For the cream mixture
1 cup evaporated milk
1 stick of margarine (not butter)
1/2 cup granulated sugar
1 tsp vanilla extract
9 by 13 pan baked at 350 for about 35-40 minutes or until toothpick inserted comes out clean, then pour cream mixture immediately over hot cake (do not poke holes)
***Refer to video for ingredients and step-by-step instructions***
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PEACH COBBLER POUND CAKE! ???? ???? How to Make a Delicious Pound Cake!
Larwd have mercy! This Peach Cobbler Pound Cake is AMAZING! Learn how to make a pound cake step by step in this video. I'm combining 2 classic Southern desserts to make this bomb cake perfect for a Sunday dessert.
Ingredients
3 c flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp vanilla extract
2 c sugar
1 c brown sugar
1/2 tsp nutmeg for batter (optional)
6 eggs
3/4 C Butter milk
2 sticks unsalted butter
1/2 C Butter flavored shortening
2 15 oz cans peaches in heavy syrup
cinnamon nutmeg
lemon
3 oz cream cheese
3 tbsp butter
peach juice
2 tbsp heavy cream
1 c powdered sugar
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Peach Cobbler Cream Cheese Pound Cake
Peach Pound Cake with Michael's Home Cooking
You can use fresh, frozen or canned peaches to make this Georgia Peach Pound Cake. I also make a peach sauce to go with the cake. Full recipes in this description.
Ingredients:
2 sticks butter or 1 cup butter
2 cups white sugar
4 eggs
2 teaspoons vanilla extract, bourbon or brandy
2 and 3/4 cups all purpose flour
1/2 teaspoon table salt
1 teaspoon baking powder
2 cups chopped fresh peaches
1/4 cup all purpose flour
Method:
All ingredients need to be at room temperature.
Cream your sugar and butter until fluffy and well mixed, about 5 minutes.
Add in your four eggs, one at a time.
Add in your vanilla, brandy or bourbon and mix
Cut up your peaches into 1/2 to 1 inch pieces. You can peel your peaches if you wish.
Add in 1/4 cup flour to your cut up peaches, this will help them to suspend in cake batter better.
Now is a good time to turn the oven on 325F
Sift your 2 and 3/4 cups flour with the salt and baking powder.
Add your flour to your mixer in three additions on low speed or add in by hand.
Add in your floured peaches.
Add your mixture to your bundt pan or tube pan.
Spread evenly into your baking pan.
Bake in your preheated 325F oven for 60 to 70 minutes. Mine was done in exactly one hour.
Remove from oven, allow cake to cool in baking pan for 10 minutes.
Turn out cake after the 10 minutes to cool out of pan until room temperature.
Glaze:
2 cups powdered sugar
1/4 cup water
Sauce:
Here I used a 28oz can of sliced peaches, drained.
One fresh peach cut into chunks
1/2 stick butter
1/2 cup brown sugar
1/4 cup brandy
Put all ingredients into a pot and cook for 30 minutes gently.
Allow to cool for 15 minutes, then puree in blender.
You can serve the sauce warm or cold.
If serving warm, I would put some vanilla ice cream on your dessert plate.
Refrigerate any leftovers.
Thank you for watching!
The cake is good, the sauce is to die for.
How to make your own vanilla extract:
Music from Apple GarageBand, song used, Chelsea Loft
#michaelshomecooking #peachcake #peachpuree
Top Winning Peach Cobbler Recipe!
Top Winning Peach Cobbler Recipe
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Peachy Peach Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Peachy peach pound cake. This cake has 4 different types of peach in it. Sliced peaches, freeze-dried peaches, peach juice and peach extract. This cake calls for 15 to 20 servings. It's a pretty large cake with a wonderful peach flavor and it is absolutely delicious. Hope you all will give this recipe a try.
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