How To make Peach Breakfast Cake
1/2 c Butter or margarine
1/2 c Sugar
1 t Orange peel, grated
1/4 ts Almond extract
2 Eggs
3/4 c Flour, all-purpose
3 Peaches, ripe
1 c Sour cream
1/4 c Sugar
1 Egg white
1/4 ts Almond extract
??????? ea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool,
cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract.
How To make Peach Breakfast Cake's Videos
BLUEBERRY & PEACH COFFEE CAKE [VEGAN] | PLANTIFULLY BASED
Hi friends! Today we are making one of the blueberry and peach coffee cake. It is so delicious and pretty easy to make. Open SHOW MORE for the full recipe.
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Peach & Blueberry Coffee Cake ???? Episode 1080
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Fresh Peach Cake | Simple and Fast Peach Cake Recipe | Amazing Peach Cake | Peach Cake |
Filled with fresh, rip, peaches, this Peach Cake is perfect summer treats,Its soft, light, moist,and each bit is brusting with flavour from the sweet ,juicy peaches.This homemake peach cake is so easy, and taste like a summer a on plate. And yes, you can use fresh and frozen peaches! Enjoy this with cup of coffee or as an afternoon snack.
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Peach Coffee Cake (Summer Recipe)
Hello and welcome back to My Bake Escape! To all my subscribers I apologize for the long delay in my posts. We just bought a house and I have been so busy with moving and getting settled. I am still waiting for our appliances to be delivered but am working with what I have available. I never realized how challenging it can be baking with a new oven. The one I currently have for some reason runs very hot, so I keep an oven thermometer in there at all times to monitor the heat (you'll catch a glimpse of the thermometer in this video). I encourage you to purchase an oven thermometer to test the temperature in your oven, it can really make a difference in your baked goods if the heat is too high or too low. As you will see in this video, the angles I used were different, I am still trying to get accustomed to my new kitchen and the lay out. I am feeling a lot more settled and as soon as my new appliances are delivered I plan on creating a lot more content, just in time for my favorite season...Fall!
Well enough about that, on to the recipe.
We are right in the middle of summer and in California that means peach season! I absolutely love peaches. In this video you will see how I turn delicious ripe peaches into a wonderful breakfast treat; coffee cake.
For the full recipe and details be sure to visit MyBakeEscape.com
Don't forget to like and Subscribe to my channel. Thanks for watching and have a sweet day!
Ingredients & Measurements:
Ingredients:
Cake:
3 ½ cups (500g) all-purpose flour 500g
3 tsp. (15g) baking powder
½ tsp. (3g) baking soda
1 ½ tsp. (9g) salt
1 tsp. (2g) cinnamon
1 cup (215g) granulated sugar
¾ cup (150g) brown sugar, packed
¾ cup (170g) unsalted room temperature butter
3 large eggs, at room temperature
½ cup (100g) sour cream
3 tsp. (12g) vanilla extract
1 cup whole milk (non dairy will work too), at room temperature
3 large peaches, peeled, cored, and sliced
Crumb Topping:
1 cup (144g) all-purpose flour
½ cup (107g ) granulated sugar
½ cup (102g) light brown sugar
2 tsp. (4g) cinnamon
¼ tsp. Salt
1 stick unsalted butter (melted)
Vanilla Icing:
2 cups (250g) powdered sugar
2 tsp. (8g) vanilla extract
¼ tsp. (1g) salt
3-4 tbsp. (40g-50g) milk (any type of milk will work)
Music by Epidemic Sound:
#peachcoffeecake #peachrecipe #summerbaking
Gluten Free and Vegan Peach Breakfast Cake
For full written recipe please visit my website
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Peach Coffee Cake
Here's a Peach Coffee Cake You can serve for dessert or breakfast.