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
Peach Coffee Cake with Michael's Home Cooking
I love peaches! Here is a Peach Coffee Cake that's the perfect mix of fresh peaches and cake and topped with a glaze!
Ingredients:
Filling:
6 cups peaches (about 3 pounds)
3/4 cup sugar (115 grams)
2 Tablespoons butter
1 teaspoon vanilla extract
pinch of salt
Dough:
2 sticks butter (225 grams)
1/2 cup sugar (115 grams)
2 eggs
3/4 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1 and 1/2 cups all purpose flour (210 grams)
Glaze:
2 and 1/2 teaspoons milk
1/2 cup powdered icing sugar (60 grams)
Thank you for watching!
Music from:
Song used:
Sunshine
Link to how to make your own vanilla extract
Peach & Blueberry Coffee Cake ???? Episode 1080
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Peach Coffee Cake | A Summer Desert
Peach Coffee Cake - what a marvelous way to take advantage of the peach season that is in full bloom. This cake is so simple and easy to make so beginners in baking will have no issue with it. It is the perfect company to coffee or tea in the morning, afternoon or after dinner. Please let me know in the comments or tag me on Instagram @wholesomehouselife if you give it a try.
Happy Weekend and Baking!
RECIPE
Ingredients:
- ½ cup + 1 tbsp. / 130 g room temperature butter
- ¾ cup/ 150 g sugar
- 3 large eggs
- 1 tsp vanilla
- 2 ½ cups/ 300 g AP flour
- 1 tbsp. baking powder
- ¼ tsp salt
- ¾ cup/ 200 g full fat yogurt
- 6 medium peaches, seed removed (2 cubed and 4 sliced)
- ½ cup sugar
- 1 tsp cinnamon
Directions:
1. Preheat oven to 350 F/175 C. Grease and line a 10 x 2-inch round pan with parchment paper on bottom and sides. Butter works better than oil since parchment paper sticks to it better.
2. Cream butter and sugar until butter becomes light and fluffy in a stand mixer with paddle attachment or with handheld mixer.
3. Add eggs one at a time, mixing well after each one. Add vanilla.
4. In the flour bowl, add baking powder and salt and combine with a fork.
5. Alternate adding flour mixture and yogurt to the butter and egg, in 3 additions each.
6. Remove seed from peaches and chop 2 of them into small cubes. Fold cubed peaches into batter.
7. Slice the remaining 4 peaches and set aside.
8. Mix sugar and cinnamon in a small bowl.
9. Dip each slice of peach in sugar and place sugar down on top of cake batter. Arrange in a circular design. Sprinkle the rest of the cinnamon sugar on top if a caramelized look is desired.
10. Bake in the preheated oven for 60-65 minutes. Test for doneness with a toothpick or cake tester.
11. Remove from oven and cool in pan for 15 minutes.
12. Invert onto a plate and then onto a cake stand or large plate (as shown in video). Allow to cool almost completely.
13. Sprinkle powdered sugar on top and serve. Don’t add sugar while hot or warm or it will melt into the cake.
14. Enjoy by itself, with coffee or tea, or with a scoop of vanilla ice cream.
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King Arthur AP flour 50 lbs bag:
King Arthur AP flour 10 lbs bag:
King Arthur Bread Flour 50 lbs bag:
King Arthur Bread flour 5 lbs bag:
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Easy Coffee Cake Original Bisquick Recipe With A Few Twists
Hello friends! Today I am showing you how to make this delicious coffee cake. This coffee cake is so easy to make. We are using Bisquick's original recipe for coffee cake and I added a few twists. Make sure before you leave you subscribe and give it a thumbs up I would appreciate it.
Recipe :
2 eggs
1/4 cup of sugar
1 1/3 cup of milk
4 cups of Bisquick
Crumble topping :
2/3 cup of Bisquick
2/3 cup of brown sugar
1 tsp of cinnamon
4 tbsp of butter
Bake at 375 for about 35 minutes or until your toothpick comes out clean.
For an 8-inch round you cut the recipe in half and cut the baking time to about 18 minutes.
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About Me: Hello and welcome !! My name is Sonia and I am a stay-at-home mom to two teenagers. I have been married for over 22 years to the love of my life. My husband is a professional chef. My background is in education and kinesiology. On my channel, I hope to share my knowledge with you about cooking, family, and fun. My daughter also likes to come on sometimes and teach you a little ASL and show us a little glimpse into a teenager's deaf/visually impaired life. I love life and want to bring you something every week to enhance yours! It is so much fun.
Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
#coffeecake #recipe #breakfast