Easy peach cake recipe

0

Will Dickey

Oh, peach cake, that’s such a special dessert! It may have been endowed with one of the most unattractive names of all peach desserts, but we still love it. What it lacks in flash, it makes up for in flavor and ease! No, peach cake didn’t get its name because it’s good to eat if you get dumped (but on second thought, it absolutely is, along with chocolate mousse, cheesecake with peanut butter or chocolate chip cookies). Peach Cake gets its frumpy name because you literally open canned and canned ingredients, pour them into a 9×13-inch dish, and bake. It’s so easy!

What is the difference between a cobbler and a dump cake?

In general terms, a cobbler usually has a filling that has been mixed in some way, such as a cookie filling or a pastry filling. On the other hand, a dump cake is just that – the ingredients are layered on top of each other in the same dish the dump cake is baked in. Lazy ? Perhaps. Genius? Yes!

Do you really sprinkle dry cake mix on fruit and bake it?

Sounds crazy, right? That works. The peaches and their syrup below and the cubes of butter on top provide just enough moisture to bubble and soak into the cake mix, resulting in a sweet, golden and crispy topping. No one can resist it!

How do I dress the peach cake?

If you want your peach cake to be less crispy, there are several simple things you can do. This recipe calls for adding toasted sliced ​​almonds on top for extra crunch and golden color. The vanilla ice cream scoops also look (and taste) amazing with the peach cake. You can also invite other fruits to the party – sprinkle a cup of fresh blueberries, blackberries or raspberries before adding the cake mix for an extra splash of color and flavor.

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Yields:

8 – 10

Preparation time:

0

hours

5

minutes

Total time:

0

hours

50

minutes

2


15.25 oz. canned sliced ​​peaches in heavy syrup

1/2 tsp.

almond extract

1


15.25 oz. box of yellow cake mix

Toasted sliced ​​almonds and vanilla ice cream, for serving

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  1. Preheat the oven to 375°. Spray a 9×13-inch pan with nonstick cooking spray. Add peaches and syrup from cans and drizzle with almond extract. Stir gently to combine.
  2. Cut the butter into 1/2 inch cubes. Sprinkle 1/4 cup cubes over peaches. Pour the dry cake mix over the peach mixture, patting in an even layer using your hands or a spoon. Evenly distribute the remaining butter cubes on top of the cake mix.
  3. Bake until top of cake is golden brown and peach mixture is bubbly, about 45 minutes.
  4. Sprinkle the cake with toasted almonds and serve with scoops of vanilla ice cream, if desired.

Once cooled, this peach cake can be covered and refrigerated for up to 3 days.

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