Marcus’ Food Tour (Aug. 7 - 9) Explore the wide-ranging diversity of immigrant traditions and cuisine in America with this special showcase of No Passport Required. Chef...
Peach Cake and Pie Recipes
Gaie Collins McLeod from McLeod Farms in McBee, SC joins us in the Making It Grow kitchen. Gaie will share some recipes for peach desserts that were featured at their recent peach festival.
The Summer Fresh Peach Cake with Blackberry Drizzle Recipe from McLeod Farms:
- 8 to 10 Soft Peaches
- 2 sticks butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla
- 1/2 cup buttermilk
- 3 Cups self-rising Flour
- 2 Tablespoons Honey
- 1-3oz box peach gelatin
- 1-3.4oz box instant vanilla pudding
- 1 cup Milk
- 8 oz cream cheese
- 1/4 cup sugar
- 1 pint heavy whipping cream
- 1/2 cup confectioner sugar
- 1 teaspoon vanilla
- 3 tablespoons blackberry jelly
Peel and slice peaches to make 4 cups (leave at least 2 peaches unpeeled for garnish.) Add 2 tablespoon Honey to the sliced peaches, stir to coat and allow to macerate for 30 minutes. (Preheat oven 350*) Cream together butter, granulated sugar, brown sugar and 2 tablespoons of the peach gelatin. Add eggs and 1 tablespoon vanilla. (Stir 2 cups of the sliced peaches and its juice with the buttermilk) add alternately with flour. Mix until combined but don't over mix. Pour into greased and floured pans to make 3 or 4 layers. Bake approximate 25-30 minutes until toothpick inserted in center comes out clean. Let cool in pan 5 min, remove from pans to finish cooling.
Add remaining box of gelatin to peaches, stir well and sit aside. Cream together softened cream cheese and 1/4 cup sugar, slowly blend in 1 cup milk then add instant vanilla pudding blend well. Now mix in remaining 2 cups of peaches and its juices. Allow this to thicken in refrigerator while cake cools completely
Whip heavy whipping cream with 1/2 cup confectioner sugar and 1 teaspoon vanilla until fluffy, keep in refrigerator until ready to use.
Spread peach filling on cake layers then frost entire cake with remaining filling and whipping cream. Slice unpeeled peaches for garnish and swirl on blackberry drizzle.
Garnish with other fruits if desired.
To make drizzle, in microwave belt blackberry jelly with approx 2 tablespoons water or fruit juice stir well, cool slightly before using.
The Peaches and Cream Pie Recipe from McLeod Farms:
- 3/4 Cup all Purpose Flour
- 1/2 TSP Salt
- 1 TSP Baking Powder
- 1(3 oz pkg) non-instant vanilla pudding
- 3 TBSP Butter
- 1 EGG
- 1/2 Cup Milk
- Slice Approx 3-4 Peaches
- 1 package cream cheese
- 1/2 Cup Sugar
- 1/ TBLSP Sugar
- 1 TSP Cinnamon
Grease sides and bottom of a 10 inch deep dish pie pan.
Mix together flour, salt, baking powder and pudding mix. Combine butter, egg and milk. Blend for two mins and pour mixture into pie pan. Arrange peach slices on top of pudding mix.
In another bowl, mix cream cheese until fluffy, and 1/2 cup of sugar and put over top of peaches. Mix 1 TBLSP sugar and 1 TSP cinnamon and sprinkle over top.
Bake in preheated 350 Degree oven from 30-35 minutes or until golden brown, chill before serving.