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
Recipe Peaches and Cream Muffins Recipe
Recipe - Peaches and Cream Muffins Recipe
INGREDIENTS:
●1 egg
●1/2 cup milk or sour cream
●1/4 cup vegetable oil
●1-1/2 cups all-purpose flour
●1/2 cup sugar
●2 teaspoons baking powder
●1/2 teaspoon salt
●1 cup chopped fresh or frozen peaches, thawed
Peaches And Cream Muffins Recipe | Muffin Recipes | Peach Recipes | How To Use Canned Peaches
A delicious weekend breakfast treat, these peaches and cream muffins have a bright flavor that goes well with a good cup of coffee.
Ingredients:
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup sugar
1 cup sour cream
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract
1 (15 oz.) can sliced peaches, chopped
cinnamon sugar for topping
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peaches and cream muffins recipe
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Blueberry Peach Muffins with Streusel Topping
Blueberry Peach Muffins with a streusel topping are the perfect flavor combination and sure be your new favorite muffin! You can use fresh or frozen fruit for these muffins. Ready in just 30 minutes!
Ingredients
▢2 cups all purpose flour (270 grams)
▢2 teaspoons baking powder
▢1 teaspoon baking soda
▢1 teaspoon cinnamon
▢½ teaspoon salt
▢2 large eggs
▢1 cup sugar
▢½ cup sour cream
▢½ cup butter, melted
▢2 teaspoons vanilla
▢1 cup blueberries
▢1 cup diced peaches, skin on (about 2 medium peaches)
Streusel Topping
▢¾ cup all purpose flour (100 grams)
▢⅓ cup rolled oats
▢⅓ cup brown sugar
▢4 tablespoons butter, melted (half a stick)
▢1 teaspoon cinnamon
Full printable recipe with instructions at:
Sour Cream Blueberry Coffee Cake
This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
PRINTABLE RECIPE HERE:
WANT THE RECIPE IN GRAMS? Click on the recipe link above. In that post you'll see the recipe card and a button under the ingredients to switch it to metric. That will give you gram measurements.
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