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Georgia Peaches-And-Cream Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Filling
2 pounds peaches
peeled
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cup sugar
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2 tablespoons lemon juice
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1 tablespoon tapioca, quick-cooking
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¼ teaspoon nutmeg
freshly grated
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Crumb topping
½ cup all-purpose flour
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6 tablespoons brown sugar, light
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4 tablespoons butter
, chilled
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¼ teaspoon cinnamon
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6 tablespoons sour cream
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¼ teaspoon baking soda
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1 large eggs
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cup sugar
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4 tablespoons butter
, softened
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1 ½ teaspoons vanilla extract
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¾ cup all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
Filling
907.2 g peaches
peeled
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79 ml sugar
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3E+1 ml lemon juice
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15 ml tapioca, quick-cooking
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1.3 ml nutmeg
freshly grated
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Crumb topping
118 ml all-purpose flour
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9E+1 ml brown sugar, light
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6E+1 ml butter
, chilled
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1.3 ml cinnamon
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9E+1 ml sour cream
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1.3 ml baking soda
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1 large eggs
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79 ml sugar
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6E+1 ml butter
, softened
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7.5 ml vanilla extract
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177 ml all-purpose flour
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2.5 ml baking powder
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1.3 ml salt
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Directions

PREHEAT OVEN TO 375℉ (190℃) F 15 minutes before baking, with the rack in the center of the oven.

Butter an 8-inch square baking pan, preferably glass.

Cut the peaches into ½-inch slices.

Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently.

Cook over high heat until syrup begins to bubble, about 4 minutes.

Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas.

This can be done with a food processor or pastry blender.

Set aside.

FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake.

Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy.

Add the vanilla and sour cream and mix well.

Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times.

Spread the warm peaches and their juice in the bottom of the baking pan.

Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula.

It's OK if the peaches are not completely covered.

Sprinkle the topping over the batter.

Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 70137% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 381mg 16%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 18%
Sugars g
Protein 17g
Vitamin A 32% Vitamin C 31%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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