15 summer peach cake Recipes

peaches, pitted and cut into 1/2 inch-thick wedges, peach schnapps, lemon juice, granulated sugar, granulated sugar, all-purpose flour (5 oz), baking powder, salt, light brown sugar , packed (3 1/2 oz), eggs, unsalted butter, melted and cooled, sour cream, vanilla extract, almond extract, almond extract, panko breadcrumbs, finely crushed

flour (i use 1 cup white and 1 cup whole-wheat), sugar, baking soda, cinnamon, salt, eggs, buttermilk, oil, vanilla, summer fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible), chopped nuts, coconut, raisins, sugar, buttermilk, butter or 1/3 cup margarine, light corn syrup, baking soda, vanilla

self-raising flour, sugar, butter, melted, vanilla, eggs, peaches, drained (or 2 cups sliced apricots or peaches or plums or 2 cups seasonal fruit or frozen berries, slices of ), sugar, cinnamon

eggs, sugar, oil, orange juice, flour, baking powder, vanilla, plums (etc.) or 2 cups peaches (etc.) or 2 cups nectarines (etc.) or 2 cups apples, cut up (etc.), brown sugar (or less ), cinnamon

chilled buttermilk, chilled egg, vanilla extract, cake flour, sugar, baking powder, salt, chilled unsalted butter , cut into 1/2-inch pieces, plums, pitted , cut into 1/2-inch pieces, peaches, pitted , cut into 1/2-inch pieces, basket raspberries, sugar, chilled mascarpone cheese , or 1 8-oz package cream cheese at room temperature, chilled whipping cream, powdered sugar, vanilla extract, powdered sugar

brown sugar, maple syrup, peach yogurt, very ripe banana, mashed, butter, melted, egg, beaten, steel cut oats, all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, salt, chopped ripe peach, chopped pecans, whole wheat flour, brown sugar, butter, melted, ground cinnamon

coarsely chopped peeled ripe fresh peaches (about 1 3/4 lbs), fresh raspberries, fresh blackberries, orange juice, sugar, triple sec or 3 tbsp other orange-flavored liqueur or 3 tbsp orange juice, grated fresh lemon rind, angel food cake (10 inch round), fresh raspberries or blackberry (optional)

coarsely chopped peeled ripe fresh peaches (about 1 3/4 lb), fresh raspberries, fresh blackberries, orange juice, sugar, triple sec or other orange-flavored liqueur or orange juice, grated lemon rind, angel food cake, fresh raspberries or blackberries (optional)

preheat oven at 350 degrees f ., melt butter , 2 tbsp, in an 8 x 8 baking pan. slice 3 peaches and/or nectarines . sprinkle 4 tablespoons brown sugar over melted butter. also sprinkle 3 tablespoons chopped pecans over the butter and sugar. now place the sliced fruit all over . lastly, sprinkle 1/2 tsp of ground ginger and cinnamon (1/2 tsp.) over all., mix half of a yellow cake mix (i used duncan hines yellow) according to directions on cake box. pour batter evenly over the peaches. i sprinkled cinnamon over the batter and swirled it all over., bake at 350 degrees for 30 minutes or when toothpick stuck into the top of the cake comes out clean., let cool on a rack for 10 minutes. flip the cakepan over onto a cake plate. return to cooling rack., serve warm or room temp. may dollop with cool whip or ____whatever your pleasure! enjoy.

peach, cut into wedges, nectarine, cut into wedges, plum, cut into wedges, peach preserves, butter, cubed, cake and whipped topping , optional

cherries, pitted and halved, sliced peaches, sliced nectarines, sliced strawberries, fresh orange juice, sugar, grand marnier or other orange liqueur, all-purpose flour, divided (about 13 1/2 oz), poppy seeds, baking soda, salt, sugar, butter, softened, eggs, fat-free buttermilk, fresh orange juice

angel food cake, cut into small cubes, nectarine, peeled and sliced, peach, peeled and sliced, white nectarine, peeled and sliced, carton strawberries, washed and sliced and sprinkled with sugar, jello instant vanilla pudding, tub cool-whip, nilla wafers, cold milk

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.