Peachy Keen Cake - 3 Ways
Nov 19, 2012 22:40:52 GMT -5
Post by PrisonerOfHope on Nov 19, 2012 22:40:52 GMT -5
Peachy Keen Cake - 3 Ways
4 egg whites
1/4 tsp. cream of tartar
3/4 cup softened butter (1 1/2 sticks)
1 pkg. softened cream cheese
2 cups sugar
3 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 1/2 cups mashed peaches (fresh or well-drained canned)
2 1/2 cups flour
1 cup finely chopped blanched almonds
Beat the egg whites with the cream of tartar until they form soft peaks; set aside.
In another bowl, beat the softened butter, softened cream cheese, and sugar, until light and fluffy.
Add the baking powder and salt; mix well. Add the beaten eggs and extracts.
Mash the peaches in a food processor or blender, measure out 1 1/2 cups, and add to the bowl with the sugar/egg mixture. Mix thoroughly.
Gradually add the flour in increments.
Mix in the chopped almonds by hand.
Gently fold in the beaten egg whites, trying to keep as much air in the batter as possible. (It's OK if there are a few white spots.)
Spray the inside of either 3 round layer pans, a 9 X 13 pan, or a Bundt pan; dust with flour. Pour the batter into the pan(s) you've chosen.
Bake at 350 for approx. 15 minutes for the layers, 40 minutes for a 9 X 13 pan, and 50-60 minutes for the Bundt pan. Test for doneness with a cake tester or a long toothpick.
Let the cake cool in the pan(s) on a wire rack. If you used a Bundt, cool it on a wire rack for 15 minutes, then gently pull the edges of the cake away from the sides of the pan; do the same for the fluted column in the center, then invert the cake onto another wire rack, lift off the pan, and cool completely.
Frost or glaze.
Peachy Keen Frosting
3/4 cup peach jam or jelly
1 egg white
Puree the jam in a food processor or blender. Once it has no lumps, measure out 1/2 cup. (If there's any left, stir in back into the jam jar.)
Put some tap water into the bottom of a double boiler and heat until it simmers. Off the heat, beat the egg white with the peach jam in the top of the double boiler. When it's thoroughly blended, set the top of the double boiler back over the simmering water and beat until the jam has melted; it will get thinner, almost like juice.
Shut off the heat, lift off the top of the double boiler, and continue to beat the frosting until it stands up in peaks.
This is enough frosting for a 9 X 13 cake or 12 cupcakes; double the recipe for a layer cake.
Peachy Keen Glaze for Bundt Cakes
1/2 cup peach jam
1/2 cup confectioners sugar
Put the jam in a microwave safe bowl with a pour spout or a glass measuring cup. Heat on high for 20 seconds, stir until melted. (You might have to heat it for another 20 seconds.)
Stir the confectioners sugar into the hot melted jam by spoonfuls, stirring until smooth and the glaze is of the right consistency to pour on top of your Bundt cake. You need enough to let it drip down the sides of the cake, and thick enough so it won't all just run down.
Drizzle the glaze over the top of the cake and let it drip down the sides. Let it cool, then refrigerate the cake until ready to serve.
4 egg whites
1/4 tsp. cream of tartar
3/4 cup softened butter (1 1/2 sticks)
1 pkg. softened cream cheese
2 cups sugar
3 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 1/2 cups mashed peaches (fresh or well-drained canned)
2 1/2 cups flour
1 cup finely chopped blanched almonds
Beat the egg whites with the cream of tartar until they form soft peaks; set aside.
In another bowl, beat the softened butter, softened cream cheese, and sugar, until light and fluffy.
Add the baking powder and salt; mix well. Add the beaten eggs and extracts.
Mash the peaches in a food processor or blender, measure out 1 1/2 cups, and add to the bowl with the sugar/egg mixture. Mix thoroughly.
Gradually add the flour in increments.
Mix in the chopped almonds by hand.
Gently fold in the beaten egg whites, trying to keep as much air in the batter as possible. (It's OK if there are a few white spots.)
Spray the inside of either 3 round layer pans, a 9 X 13 pan, or a Bundt pan; dust with flour. Pour the batter into the pan(s) you've chosen.
Bake at 350 for approx. 15 minutes for the layers, 40 minutes for a 9 X 13 pan, and 50-60 minutes for the Bundt pan. Test for doneness with a cake tester or a long toothpick.
Let the cake cool in the pan(s) on a wire rack. If you used a Bundt, cool it on a wire rack for 15 minutes, then gently pull the edges of the cake away from the sides of the pan; do the same for the fluted column in the center, then invert the cake onto another wire rack, lift off the pan, and cool completely.
Frost or glaze.
Peachy Keen Frosting
3/4 cup peach jam or jelly
1 egg white
Puree the jam in a food processor or blender. Once it has no lumps, measure out 1/2 cup. (If there's any left, stir in back into the jam jar.)
Put some tap water into the bottom of a double boiler and heat until it simmers. Off the heat, beat the egg white with the peach jam in the top of the double boiler. When it's thoroughly blended, set the top of the double boiler back over the simmering water and beat until the jam has melted; it will get thinner, almost like juice.
Shut off the heat, lift off the top of the double boiler, and continue to beat the frosting until it stands up in peaks.
This is enough frosting for a 9 X 13 cake or 12 cupcakes; double the recipe for a layer cake.
Peachy Keen Glaze for Bundt Cakes
1/2 cup peach jam
1/2 cup confectioners sugar
Put the jam in a microwave safe bowl with a pour spout or a glass measuring cup. Heat on high for 20 seconds, stir until melted. (You might have to heat it for another 20 seconds.)
Stir the confectioners sugar into the hot melted jam by spoonfuls, stirring until smooth and the glaze is of the right consistency to pour on top of your Bundt cake. You need enough to let it drip down the sides of the cake, and thick enough so it won't all just run down.
Drizzle the glaze over the top of the cake and let it drip down the sides. Let it cool, then refrigerate the cake until ready to serve.