Peach Cobbler Recipe - Summer Peach Dessert Special!
Learn how to make a Peach Cobbler Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Summer Peach Dessert Recipe!
Nectarine Upside Down Cake (Vegan, Easy, low Fat, Quick Recipe)
Summer have officially came. Nectarines season! Yeeeeeeah! Let me introduce you the sweetest way to utilise that abundance: Nectarine Upside Down Cake. So quick and simple, but at the same time so sophisticated and decadent. Definitely try it! I promise, you wouldn’t regret.
Ingredients
3 Nectarines (choose harder ones)
2 tbsp Maple syrup
1/4 tsp Cinnamon
For the batter
1 cup Flour
1/3 cup Sugar
1/2 tsp Backing Soda
1/2 tsp Backing Powder
1/4 tsp Salt
1/2 tsp Vanila
1/2 cup Soy Milk (or other type of non dairy milk)
2 tbsp Oil (I have coconut but any other flavourless oil will work)
1 tbsp Vinegar
1. Prepare your nectarines. But before note, that you can use almost any type of fruit (peach and pear, apple and apricot, banana and other). Wash your fruit, dry, remove stones and cut into eights.
2. Put the wedges on the hot pan with a little bit of oil. Cook for 2 minutes on high, flip, add maple syrup with cinnamon and lime, cook another 2 minutes until browned but not mushy.
3. In a large mixing bowl combine all dry ingredients for the batter: flour, sugar, backing soda and powder, salt and vanilla. Now add all the wet: milk, oil and vinegar. Mix mix mix and we have a perfect spongy dough!
4. Grab your backing pan (20 cm/8 inch will be best), line it with parchment paper and grease with a little bit of oil.
5. Arrange your sautéd nectarine wedges neatly (or not very neatly) in the pan, pour the batter on top and give it aaal tappa tappa.
6. Into the 190C (375F) oven it goes for 40-45 min or until wooden skewer comes out clean.
7. Take it out and when it’s still hot put a large dish on top and FLIP. Be fast like flesh!
8. Serve with vanilla ice-cream and Enjoy!
Yield: 1 small cake (~820 g)
Nutritional value (per 100 g):
Calories 164
Fat 4.0 g
Saturated Fat 0.5g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 82 mg
Potassium 154 mg
Carbohydrates 30.3 g
Fiber 1.5 g
Sugars 16.2 g
Protein 2.7 g
Vitamin A 4%
Vitamin C 5%
Calcium 1%
Iron 6%
Good points
* Low in saturated fat
* No cholesterol
* Low in sodium
Bad points
* High in sugar
Follow us:
YouTube
Twitter
Facebook
Instagram
Pinterest
Soy Milk
Dandelion honey
Happy cake and Eat with Spoon!
nectarine or peach cake recipe | cake recipes | peach recipes | nectarine recipes | dessert recipes
you can use either nectarines or peaches . stunning cake really easy to make. recipe written below
pre heat oven 180 degrees c
approx 24 cm springform tin with baking paper
900g nectarines seeded and sliced
large bowl
2 cups self raising flour
1/3 cup caster sugar
1/2 cup milk
3 eggs
1 tea sp vanilla extract
on top 1/2 cup almond meal
40g butter dolloped on
bake approx 45 mins til scewer comes out clean
freezes well
How to Make a Peach Upside Down Cake - Easy Recipe
Fresh peach and caramel crusted cake with fluffy peach cake underneath, this peach upside down cake is sure to be a highlight at any get together!
Ingredients:
Topping:
Fresh sliced peaches
1 stick unsalted butter
1 c brown sugar
Cake:
1 1/2 c unbleached flour
2 ts baking powder
1/2 ts fine salt
6 tb soft, unsalted butter
1 c sugar
2 room temperature eggs
1 ts vanilla extract
1/2 c fresh peach juice
Instructions:
In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
Arrange the fruit slices on top of the caramel.
In a large bowl, sift the flour, baking powder, and salt together.
In a separate bowl, cream together the butter and sugar for about 5 minutes.
Mix in one egg at a time with the vanilla.
Blend in the juice.
In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don't over mix.
Bake at 350 for 35-45 minutes.
♡ Subscribe on Youtube and never miss an episode:
♡ Facebook:
♡ Daily on Instagram @ASquishyMonster
Love,
Your Squishy Monster ^,~
#PeachUpsideDownCake
Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ►
Subscribe to Food Network ▶
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #FreshPeachCake
Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
What to do with ripe peaches | FeelGoodFoodie