Best 3 Brandied Peach Cake Recipes

**Savory and Sophisticated: Dive into a Symphony of Brandied Peach Cake Delights**

Indulge in the ultimate harmony of flavors with our tantalizing collection of Brandied Peach Cake recipes. Embark on a culinary journey where ripe peaches, infused with the warmth of brandy, dance atop a tender, moist cake. Each recipe promises a unique symphony of textures and flavors, catering to every palate and occasion. Discover the classic Brandied Peach Cake, a timeless masterpiece that exudes elegance and comfort. For a touch of rustic charm, try the Skillet Brandied Peach Cake, where the cake and peaches meld together in a golden skillet. Craving a gluten-free option? Our Gluten-Free Brandied Peach Cake offers the same delectable flavors without compromising texture. And for those who love a little extra indulgence, the Brandied Peach Upside-Down Cake is an inverted masterpiece, showcasing caramelized peaches atop a tender cake.

Check out the recipes below so you can choose the best recipe for yourself!

POUND CAKE WITH BRANDIED PEACH SAUCE

Pound Cake with Brandied Peach Sauce image

This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. -Suzy Horvath, Sheridan, Oregon

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup water
3 tablespoons brandy or apricot nectar
2 tablespoons sugar
2 tablespoons peach preserves
Dash salt
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1 cup heavy whipping cream
4-1/2 teaspoons confectioners' sugar
2-1/4 teaspoons vanilla extract, divided
6 slices pound cake

Steps:

In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.

Nutrition Facts : Calories 346 calories, Fat 21g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BRANDIED PEACH CAKE

Brandied Peach Cake image

Our friends brought this lovely, scrumptious dessert to dinner over the weekend. It was so good, I had her email me the recipe. She noted in the email that this dessert had one first prize in the state's "best dessert" category a few years back! I can sure see why!! Preparation/Cooking time does not include soaking peaches overnight in brandy. Be sure to do this the night prior to making the cake.

Provided by Sassy in da South

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

1 cup dried peaches, chopped
1 cup peach brandy
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking powder
3 eggs, separated
1 teaspoon salt
1 1/2 cups sugar
1 cup salad oil
1 cup pecans, chopped
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup butter
1/2 tablespoon white corn syrup
2 tablespoons peach brandy

Steps:

Soak peaches in brandy in a closed container overnight.
Dissolve soda in buttermilk and add vanilla.
Sift flour, spices and baking powder together.
Beat egg yolks, and mix with salt, sugar and oil.
Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
Add nuts and brandied peaches, then beat egg whites and fold in gently.
Pour into a 9- by 13-inch pan.
Bake at 350°F for 45 minutes.
For the sauce, combine all ingredients and bring to a boil.
Pour over cake while both are hot.

BRANDIED PEACH COMPOTE CAKE

Brandied Peach Compote Cake image

Categories Cake Food Processor Dessert Bake Passover Raspberry Peach Brandy Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 18

Ingredients

Vanilla Sugar
1 2/3 cups sugar
1 vanilla bean, chopped
Compote
1 1/2 cups water
1/4 cup brandy (kosher for Passover)
1 tablespoon peach or apricot preserves
6 fresh or frozen unsweetened raspberries (optional)
1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed
Cake
1/2 cup matzo cake meal
1/2 cup potato starch
5 large eggs, separated
1/4 cup (1/2 stick) unsalted pareve margarine, melted
1/3 cup liquid nondairy creamer
1 tablespoon brandy (kosher for Passover)
1/2 teaspoon coarse salt
Fresh raspberries (optional)

Steps:

For Vanilla Sugar:
Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
For Compote:
Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
For Cake:
Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.

Tips:

Choose ripe peaches: The riper the peaches, the sweeter and more flavorful your cake will be. Look for peaches that are slightly soft to the touch and have a deep, golden color.
Use unsalted butter: Unsalted butter allows you to control the amount of salt in your cake. If you use salted butter, be sure to omit the additional salt called for in the recipe.
Measure your flour correctly: The best way to measure flour is to spoon it into a measuring cup and then level it off with a knife. Do not scoop the flour directly from the bag, as this can result in too much flour being packed into the cup.
Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is done. If the toothpick comes out with crumbs attached, the cake needs to bake for a few more minutes.
Allow the cake to cool completely before serving: This will allow the flavors to meld and the cake to set properly.

Conclusion:

Brandied peach cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet, boozy peaches, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.