Incredibly Simple PEACH CAKE Recipe | The easiest cake in the world
This PEACH cake is just too good. The easiest cake in the world. Even kids can make it.So easy, simple and fast. Moist and tender, everyone will love it! Perfect with tea and coffee. It is so worth to try!
1 cup flour
1 cup sugar
2 teaspoons baking powder
2 eggs
½ teaspoon vanilla
100g butter
Peaches ????????
In my recipe I use 2 cans of sliced Peaches in a syrup because I love when cake is filled with fruits.
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Peach Cake Recipe
RECIPE: Hi Guys, today I’ll show you How to make Peach Cake, easy and soft. This is a very simple cake that you can make by hand, no mixer needed. I went to an orchard to pick these juicy, ripe peaches since they are in season now. If you get a chance, go to a pick your own, this is Och’s Orchard in Warwick, NY. You can pick fruit, vegetables and enjoy he gorgeous view.
All the ingredients and measurements are in a link above. We’ll need vegetable oil, eggs, sugar, all purpose flour, baking soda, cinnamon, vanilla extract and of course the peaches. Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Peel the peaches, this is going in the compost pile. If you don’t want to use a peeler, put whole peaches in boiling water for 30 seconds and then put into an ice bath. Take them out and the peel comes off easily. You can see the peel comes off easily even without the boiling water, it depends on your peaches. After they’re peeled, slice them, they’re very juicy but not the sweetest peaches. Put the peaches in a bowl and add sugar. Mix them up and leave aside. To the all purpose flour, add salt, baking soda and cinnamon. Give it a mix. Whisk the eggs, add the oil and vanilla extract. Whisk again. Add sugar and mix until combined. Pour the wet ingredients on top of the dry ingredients and stir until smooth. You see how much juice is in the bottom of the bowl of peaches. This is extra liquid for the cake so you don’t have to add too much oil in the batter. Pour the batter over the peaches and stir gently to combine and the batter is ready. Oil a 9x13 baking pan and flour it. You can use parchment paper instead. Pour in the batter and spread it evenly. Tap the pan on the counter a few times. Bake in the heated oven for 30 to 40 minutes. Mine was cooked in 35 minutes. Insert a toothpick in the middle and if it’s clean or has a few crumbs, the cake is finished cooking. Cool the cake before cutting. It doesn’t have to be completely cool, slightly warm is fine. There’s a nice sheen on top of the cake and it’s very soft and fluffy. Give this easy cake a try and let me know how you like it. Subscribe for more recipes and I’ll see you next time. Thanks for watching :)
The BEST Peach Cobbler Poundcake! Thick like me!
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3.5 cups all purpose flour
1 tsp salt
2 tsp baking powder
3 cups of sugar
6 large eggs (they should be at room temperature)
1 cup buttermilk (room temperature)
1 cup softened unsalted butter (2 sticks)
8 oz softened cream cheese
1 tbsp vanilla extract (or vanilla bean gel)
Peach cobbler filling
15 oz canned peaches (drain the juice)
1/4 cup packed brown sugar
3 tbsp white sugar
1 tsp vanilla extract (or vanilla bean gel)
1 tsp cinnamon powder
Pinch of nutmeg
1/2 cup all purpose flour
You can add a dash of lemon juice to cut down the sweetness
Peach cobbler drizzle
15 oz canned peaches (drain the juice)
1/2 cup packed brown sugar
1/4 cup white sugar
2 tsp vanilla extract (or vanilla bean gel)
2 tsp cinnamon powder
1 tbsp butter
Pinch of nutmeg
Mix butter and cream cheese together until it is smooth. Add sugar and mix until it is light in fluffy in a stand mixer ( you can use a hand mixer if you have one). While that’s mixing (about 5 minutes on medium speed) combine your flour, salt and baking powder in a separate bowl and mix. Now to the butter, cream cheese, and sugar mixture add vanilla extract, and add one egg at a time, giving each egg a chance to incorporate completely before adding the other egg. Once all eggs are mixed in, add 1/3 of your flour mixture, wait until it’s incorporated, add half of your buttermilk, wait til it’s incorporated and continue this until all flour and buttermilk is in, but be sure to end with the flour mixture.
To a bowl or blender, add canned peaches, sugars, cinnamon, and nutmeg. Blend until smooth and add flour. Blend until incorporated.
In a bundt can of your choosing, spray with a good layer of baker’s joy or cake goop. Pour half the cake batter, flatten and then half of the peach batter. Swirl in and repeat until you reach 2/3 the way up of the bundt pan! Bake in oven on 325 for an hour and 20 minutes . Depending on how big your cake pan is, you might have to adjust the time. At an hour, check on the cake by wiggling the pan a little bit..if the cake is still loose in the middle, let it cook for another 15 minutes and make sure to check it. Cake is done once a toothpick inserted in it comes out clean!
Melt butter in pan then add sugars. Cook for 2 minutes then add peaches, vanilla, cinnamon and nutmeg. Cook and mix for 3 to 4 minutes until sauce thickens. Pour on top of cake.
Drip is
2 cups powdered sugar (confectioners sugar)
2 tbsp whole milk (add more if needed)
1 tsp vanilla extract
Vanilla bean gel can be purchased here:
Deez Nutz can be purchased here:
Top Winning Peach Cobbler Recipe!
Top Winning Peach Cobbler Recipe
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Vanilla Peach Layer Cake
Vanilla Peach Layer Cake
Ingredients:
For sponge cake:
5 large eggs, room temperature
130g sugar
1tsp vanilla extract
30g potato starch
130g all-purpose flour
Cream Cheese Frosting
400g cream cheese, softened
150g powdered sugar
1tsp vanilla extract
500ml whipping cream (35% fat), chilled
For filling:
500g canned peaches
50 ml simple syrup
For decoration:
1 can of canned peach halves
mint leaves
1.Preheat oven to 350°F (180°C). Prepare 9 1/2 inch (24cm) round cake pan with parchment paper circle in the bottom and grease the sides.
2. In the large bowl, beat eggs with electric mixer on high speed unit 1 min until foamy. Gradually add sugar then continue beating on high for 8-10 minutes or until the mixture is pale and tripled in volume. Then add vanilla extract.
3. Stop using the mixer, gradually add potato starch and all-purpose flour. Fold gently with a spatula or big spoon until all lumps are gone! (Check the bottom of the bowl carefully! Flour sank to the bottom of the bown. Cake batter should be lump free).
4. Poor the cake batter into the baking pan and bake for 40-450 minutes or until golden brown and a toothpick inserted into the center comes out clean.
5. Let pans cool on a cooling rack for 10 minutes.
6. Remove the sponge cake from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. To make the frosting, beat the cream cheese with powdered sugar and vanilla extract until smooth.
8. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
9. Canned peaches cut into small cubes.
10. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. Soak layer with simple syrup.
11. Spread about 1 cup of the frosting. Spread the frosting into an even layer. Pipe a dam of frosting around the edge of the cake and then fill it with roughly 1/2 of the peaches.
12. Add the second layer of cake, soak with simple syrup then repeat another layer of frosting and filling.
13. Add the final layer of cake on top and soak with simple syrup. Cover top and sides with remaining frosting. Refrigerate the cake until firm and sturdy, about 2-4 hours.
14. Make the peach rose: Thinly slice the peach halves, and arrange on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals. Decorate the cake with remaining cream cheese frosting and fresh mint leaves.
Homemade Peach Cobbler - Dished #Shorts
On today's Dished #shorts we're making Homemade Peach Cobbler
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If you love this how to make homemade peach cobbler recipe let us know what you think in the comments below! #dished #peaches #cobbler
Ingredients for making peach cobbler:
5-6 peaches, peeled, sliced
1/2 cup (110g) light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
For the batter:
1 cup (120g) all-purpose flour
3/4 cup (165g) light brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup (175ml) milk
1 tsp vanilla
1/2 cup (113g) unsalted butter, melted
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