Best 5 Easy Peach Nut Cake Recipes

EASY SUMMER PEACH CAKE RECIPE

Steps:

• Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
• In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
• In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
• Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
• Set mixer to low and beat in your flour mixture just until blended.
• Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.

EASY PEACH NUT CAKE

Steps:

• 1. Mix cake mix, eggs, oil and lemon extract until smooth. It will be fairly stiff. Chopping the peaches in the pie filling in half works well. Gently fold pie filling into cake mixture until blended. Add nuts.
• 2. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55-60 minutes. If baking a layer cake, use 2 nine inch layer cake pans and bake for 33-38 minutes. Cool.
• 3. Glaze: Mix all glaze ingredients together and if needed, add a little milk to spread. Spread on cake. Frosting: In a 2 cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave, uncovered, on high for 1 minutes 30 seconds or until mixture boils, stirring 2-3 times to dissolve gelatin.
• 4. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 tsp. water on low speed until frosting is thick but spreadable. Add additional 1 tsp. water, if needed, to make frosting spreadable.
• 5. Try it with chocolate cake and cherry pie filling, omitting lemon extract and use almond extract. Use a chocolate glaze or chocolate frosting for layer cake. Try it with spice cake mix and apple pie filling and use vanilla extract instead of lemon extract. For glaze, omit lemon juice, use apple juice with spice cake mix. For layer cake use a cream cheese frosting.

FRESH PEACH CAKE

Steps:

• 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.

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

FRESH PEACH AND NUT CAKE OR COBBLER

Steps:

• Preheat oven to 350°F.
• Grease and butter a 9x13-inch glass pan.
• In a food processor mix the dough ingredients.
• Pour into prepared pan.
• Mix sugar and cinnamon together.
• Pour half the sugar on batter.
• Place in 3 rows 10 slices of peaches each row.
• Eat 2 slices for yourself.
• Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar.
• Bake for 30-35 minutes.