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
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
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Classic Peach Pie with Fresh or Canned Peaches | dairy free, vegan, eggless recipe
This peach pie with canned or fresh peaches has a crispy crust and a filling made with tender, sweet, and lightly spiced peaches. The homemade pie dough is crispy, crunchy, and the pie melts in your mouth with a scoop of vanilla ice cream on top.
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Peach Cobbler
This classic peach cobbler is a Southern staple that's perfect for summer and easy to make. Its a delicious way to highlight the amazing flavor of fresh or canned peaches with simple pantry ingredients. Add a scoop of vanilla ice cream and you'll be in heaven!
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How to Make The Perfect Peach Pie | The Stay At Home Chef
The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. It really is the perfect peach pie!
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✅Ingredients
DOUBLE CRUST:
• 2½ cups (12.5 oz) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter, sliced
• 8 tablespoons vegetable shortening, chilled and sliced
• 1/4 cup ice water
• 1/4 cup vodka, chilled
FILLING:
• 3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch salt
FINISH:
• 1 egg white, lightly beaten
• 1 tablespoon sugar
✅Instructions
00:00:15 - Peel, pit and slice 3 lbs of peaches
1️⃣ 00:01:19 - Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
2️⃣ 00:00:41 - In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl, add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
3️⃣ 00:03:59 - Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ 00:04:24 - Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
5️⃣ Preheat oven to 425 degrees.
6️⃣ 00:05:32 - Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
7️⃣ 00:06:42 - Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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