Peach Cream Cake is one of the best summer desserts I have ever made. That is no joke! My oldest granddaughter said it was the best dessert she has ever had. With peaches, the presentation is best the same day, but the leftovers were good for another 2 days. My family and I love the addition of almond extract to the whipped cream…why have we never thought about that before! We don’t love angel food cake, so I substituted Krusteaz pound cake and loved the results. You could make this cream cake with other fruits. Strawberry, blueberry, mixed berries, etc. would be delicious.
Peach Cream Cake
INGREDIENTS:
(14 ounce) can sweetened condensed milk
1 cup cold water
1 (3.4 ounce) instant vanilla pudding mix
1 prepared angel food cake, (about 9-12 ounces) (Fork-Lore: I used pound cake)
2 cups heavy cream
1 teaspoon almond extract
4 cups fresh diced peaches, (peeled) (Fork-Lore: I tossed with a little fresh lemon juice)
DIRECTIONS:
In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for at least ten minutes while preparing the rest of the dessert.
Dice angel food cake into 1-inch cubes. Set aside.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain. Stir in almond extract.
In a 9×13 baking dish, layer half of the angel food cake cubes. Pour half of the cream mixture on top, and sprinkle half of the peaches. Repeat layers, ending with the peaches. Chill in the refrigerator for 4 hours up to three days. Serve.
Moist, delicious carrot cake is always a treat and this recipe is amazing. Daughter, Megan, made this for last year’s Easter gathering and it was a hit with everyone. I can attest that it tastes just as good a day or two later.
The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting
INGREDIENTS:
Carrot Cake Cupcakes
3/4 cup canola oil
1 cup packedbrown sugar (190 grams)
1 1/2 teaspoons vanilla
2 eggs
2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
1 cup + 2 tablespoons flour (160 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
3/4 teaspoon salt(I use table salt)
Cream Cheese Frosting
5 ounces cream cheese, softened
5 tablespoons butter (I prefer salted butter), softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
DIRECTIONS:
Prep: Preheat the oven to 350 degrees. Grease a 9×9″ cake pan or muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)
Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.
Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)
This cake is so delicious. The cake texture and taste is out of this world, not to mention the delicious peaches and blueberries! I can imagine this cake with raspberries and peaches or any other fruit combination. It’s a delicious as a coffee cake or as a dessert. Add some iced cream or whipped cream and you are in heaven!
Peach and Blueberry Greek Yogurt Cake
INGREDIENTS:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
4 oz butter softened
1 cup sugar
2 eggs
½ teaspoon vanilla
½ cup Greek yogurt low-fat
2 peaches sliced into wedges
6 oz blueberries
1 teaspoon granulated sugar
DIRECTIONS:
Use 9×3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
What a delicious little cake this is! I used my Vitamix and it took a while to get everything blended. I didn’t have enough maple syrup, so I used a Agave to get to 3/4 cup. You would never know! This is the first time I have used olive oil in baking and it worked beautifully. A tasty cake for family or, frankly, it would be great to have with a friend over coffee or tea.
Healthy Whole Orange Blender Cake
INGREDIENTS:
1 whole Navel orange (organic)
3 eggs
2 cups rolled oats
2 tsp baking powder
1/4 tsp salt
1/4 cup olive oil
1/3 cup Greek yogurt
3/4 cup maple syrup
1 tsp vanilla extract
optional icing:
3/4 cup powdered sugar
1/2 orange, zested then juiced
DIRECTIONS:
Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
optional icing:
Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.
This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.
Chocolate Rum Cake
INGREDIENTS:
18 1/2 oz. chocolate cake mix
1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
4 eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup canola oil
1/2 cup slivered almonds (optional)
Filling:
1 1/2 cups cold milk
1/2 cup Bacardi dark rum (80 proof)
1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
1 envelope Dream Whip Whipped Topping Mix
DIRECTIONS:
Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
Remove from pans, finish cooling on racks.
Split layers in half horizontally. Stack.
For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
Spread 1 cup filling between each layer and over top of cake.
Rhubarb dishes bring back wonderful memories of my Mother’s baking and cooking. My first harvest of rhubarb inspired me to try new recipes. This breakfast cake is delicious and could easily be made with other fruit as well. After eating the cake, my daughter and I agreed that you could make and skip the fruit..it’s that good!
Rhubarb Breakfast Cake
INGREDIENTS:
1/2 cup half and half, cream, or buttermilk
1 tsp lemon juice
1/2 cup unsalted butter at room temperature
1 cup granulated sugar plus 2 tsp for sprinkling
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
DIRECTIONS:
Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
Stir the lemon juice into the half and half and set aside.
Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
Take 1 Tbsp of the flour to the rhubarb and toss well.
Whisk together the remaining flour, baking powder, and salt.
Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.
Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.
Peach and Blueberry Greek Yogurt Cake
INGREDIENTS:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 oz butter softened
1 cup sugar
2 eggs
½ teaspoon vanilla (or almond extract)
½ cup Greek yogurt
2 peaches sliced into wedges
6 oz blueberries (or raspberries)
1 teaspoon granulated sugar
DIRECTIONS:
Use 9×3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
Chantilly Cake is stunning and this cake was baked by daughter, Megan. Megan is the official family baker, and no one complains!
Chantilly Cake
INGREDIENTS:
Moist Yellow Cake
3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cup sugar
½ cup vegetable oil
½ stick unsalted butter
2 eggs
1 cup buttermilk
2 teaspoon vanilla (or sub 1 tsp almond extract)
1 cup water
1 teaspoon vinegar
Chantilly Frosting
(recipe can be halved)
1 stick unsalted butter, room temp
16 oz mascarpone cheese, room temp
8 oz. cream cheese, room temp
2½ – 3 cups confectioner’s sugar
⅛ tsp. salt
1 cup heavy whipping cream (1 half pint)
1 tsp. almond extract, optional
Berry Syrup optional
½ cup water
¼ cup sugar
2 heaping tablespoons of berry jam (I used strawberry)
Apricot Glaze
3 Tablespoons apricot jam
splash of water
Garnish
Strawberries
Blueberries
Raspberries
DIRECTIONS:
For the Cake
Preheat the oven to 350 F
In a medium bowl, combine the dry ingredients and mix well.
In a separate bowl or measuring cup, melt the butter and let cool slightly (it should still be melted). Then add the oil, buttermilk, water, vinegar and then the eggs. (It is best to combine the ingredients in that order so the butter is guaranteed room temperature so as not to cook the eggs).
Pour the wet ingredients into the dry ingredients and mix until just combined.
Distribute between 2, 8 inch cake rounds that have been greased with butter and dusted with flour.
Lower the temperature of the oven to 325 F. (Do not wait for the oven temperature to reach 325. Put the cakes in immediately)
Bake for 30-35 minutes, or until a knife or cake tester comes out clean. (If baking cupcakes, bake for about 20)
Chantilly Frosting
Cream the butter, cream cheese, and mascarpone until light and fluffy. Then add the salt and confectioners sugar and mix to combine.
In a separate bowl, whip together the heavy whipping cream until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.
Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
If not using immediately, cover and refrigerate and take out 10 minutes to bring to room temperature before applying to the cake.
Berry Syrup
In a small sauce pot, mix together the water, sugar and jam. Cook over medium heat until the sugar has completely dissolved. Let cool. (this can also be done in the microwave)
Assembly
If making a 4 layer cake: Using a large bread knife, trace the outside of the cake and then slowly saw back and forth through the cake, making sure the knife is as parallel as possible.
Spread a layer of the berry syrup on top of the first layer of cake (this should be the rough, cut side if making a 4 layer cake)
Pipe or spread a thin layer of icing on top of the berry syrup.
Evenly distribute sliced berries on top of the icing layer.
Place the second layer of cake on top, and so on. Do not put any berry syrup on the very top layer of the cake, because the frosting is too difficult to spread and your cake will look too crumby.
Roughly spread the frosting all over the cake to create a crumb coating. I like to refrigerate or freeze my cake for 10 minutes before proceeding. Ice the rest of the cake and garnish with fresh berries.
Glaze the berries with simple syrup or apricot glaze (microwave for about 15 seconds, or until thin and pourable) and refrigerate until serving.
Recipe Notes:
This incredibly moist cake paired with the sinful, yet not too sweet, mascarpone frosting will send you straight to cake heaven. (If you would like a lighter and fluffier frosting, use 2 cups of heavy whipping cream instead of 1, and only 8 oz of mascarpone cheese) This frosting recipe makes enough for two cakes, so if not doubling the cake recipe, cut the frosting ingredients by half.
Making pies and cakes from real dirt was part of my childhood. I gave that up years ago, but this Dirt Cake, made by daughter, Megan, was a real treat. A kid of any age loves this cake. Megan made with real whipped cream–delicious!
Lemon Yogurt Cake is a moist, delicious cake that can be served on its own or served with fresh berries. I must admit I messed up the recipe and it still turned out great. The recipe read in such a way that I thought the 1/3 cup lemon juice was added to the cake batter. Yikes! I quickly added another 2/3 cup flour to the batter and crossed my fingers. It turned out just fine and added more intense lemon flavor to the cake. I poked holes in the lemon cake (much like my Rum Cake) to assure that the lemon juice/sugar mixture penetrated the cake. I liked the result but that’s the reason for the holes in the cake. I added the glaze and had to take a taste! So, so good. I froze half of the bread and it was good as fresh when I pulled it out of the freezer.
Lemon Yogurt Cake
INGREDIENTS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided (reserve 1/3 cup for step 3)
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice (reserve for step 3)
For the glaze:
1 cup confectioner’s sugar
2 tablespoons freshly squeezed lemon juice
DIRECTIONS:
Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Fork Lore 