Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Vegan Peach Cake Recipe. Easy cake to make and the directions are spot on. Pour this puree into a saucepan over medium-high heat and cook, stirring constantly until it has reduced down to a thick paste or ½ cup in finished volume Beat at medium speed for two minutes, scraping down the sides of the bowl halfway through. 2 Fresh Peach , sliced. Fold in peaches. This Strawberry Puree is super easy to make and so convenient. Pour into two loaf pans approximately 5- x 9-inches in size, that have been well greased and floured. Set aside. It is a lemon cake filled with fresh peach slices. peach puree, baking powder, unsalted butter, granulated sugar and 9 more. serve with Custard Sauce. If you’re making peach puree for something other than baby food, use 3 tablespoons (44 mL) of water and feel free to add 1-2 teaspoons (4-8 grams) of sugar to the stockpot for some added sweetness. Beat in ginger. It really is simple. Ugh! Set aside the remaining puree to soak the cake layers. Here’s the pro’s and con’s of each: Fresh peaches: Peach season is such a short window in the summer. Combine peach puree, 2/3 cups of sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Return to the freezer and store for up to 3 months. Divide the cake batter equally among the three prepared cake pans and spread it evenly. Chill for one hour to set the frosting, garnish with fresh peaches if desired and serve. I love biting into it and letting all of those yummy juices drip out, plus it definitely looks soooo attractive to … In a blender add 1 1/2 pitted peaches. Depending on how strong your blender is you may need to stir the mixture a few times. Add peach puree and dry ingredients. Reduce heat and simmer, stirring occasionally, for 10 minutes. The next morning it was fine, not at all soggy. Add the softened cream cheese and butter to the bowl of an electric mixer and beat with a paddle to combine. The Duncan Hines Cake Mix calls for 1 cup of water. The flavor of peach puree is best when you use fresh peaches. Let cool in the pan for about 10 minutes. In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Beat in eggs, one at a time. In the spirit of full disclosure, because of the 1/2 cup peach schnapps in this cake recipe, this cake definitely has a boozy smell and flavor. Mix thoroughly. Using an electric mixer (fitted with a paddle attachment) beat the eggs sugar, butter, vanilla and … Refrigerate and then frost with a cream cheese whipped topping, and refrigerate again. Results 1 - 10 of 14 for peach puree cake. Almond peach cake (vegan, gluten-free & refined sugar-free) This almond peach cake is incredibly delicious, rich, nutty, moist, juicy, crunchy, crispy, tender, melt-in-your-mouth. I cannot seen to find a recipe with puree, I did find a couple using cake mixes but I want a scratch cake. It will keep for a few … The filling for this cake is super simple. If you can’t find peach nectar, you can substitute with peach juice. Prepare the peach puree. You should have about 2 cups of peach puree. Cream together the butter and sugar until light and fluffy. Ingredients : To make Peach Chiffon Cake. Peach puree can be used as baby food, as toppings for ice cream or yogurt, or included in baked goods to add moisture and sweetness. Pour this puree into a saucepan over medium-high heat and cook, stirring constantly until it has reduced down to a thick paste or ½ cup in finished volume. The peach flavor comes from adding peach puree to the cake batter as well as to the buttercream frosting. Blend with mixer on low, for 1 minute. Place the peach dices in the middle of the cake and brush the glaze on top before serving. Reserve 1/2 cup syrup and the remaining peach halves. Remove cake from pan, tapping bottom and sides if necessary. It also freezes nicely. Beat on medium speed until light and fluffy. Measure and set aside 2 tablespoons of the peach puree for the Chocolate-Peach Sauce (if using). And you don’t need any food coloring. Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Bake for about 40-45 minutes or until a toothpick inserted in the middle comes out with tiny crumbs.