Summer Cake Recipes | Making Cakes Using Fruit
Yummy delicious cakes using summer fruit. Full recipes below. Enjoy.
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PEAR Upside Down Cake Recipe
• PEAR Upside Down Cake Recipe ~ Cast I...
INGREDIENTS:
4-6 fresh peeled and sliced pears
Marichino cherries
1/2 cup butter
1 cup cup brown sugar
*Add to sauce pan and bring up to a boil on medium heat. Let simmer for a
minute, turn off heat and let slightly cool.
Arrange pears and cherries on top of butter/sugar mixture
Cake mix:
1 3/4 cup flour
1 1/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup softened butter
2 eggs
1/2 cup milk
*Whisk butter and sugar. Add in eggs and milk and whisk.
Mix flour/salt/baking powder together.
Add four mixture to wet ingredients and mix until combined.
Pour/drop over top of pears and spread out evenly.
Bake at 350 degrees Farenheit for 30-35 minutes
Let slightly cool and flip upside down on a lined baking sheet or
cake platter.
Enjoy.
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How to Make a Southern Peach Cake Recipe
• Southern Peach Cake Recipe ~ Easy Hom...
INGREDIENTS:
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
1 3/4 cup sugar
1 cup vegetable oil
2 cups fresh diced peaches
1/2 cup chopped pecans or almonds for the top
Simple icing: 1/2 cup confectioner's sugar and 1-3 tsp. milk (add gradually and stir)
Greased 9x13 pan
Bake 375 degrees Farenheit for 50 minutes
Mix dry ingredients and sift: flour, salt, baking soda and cinnamon
Cream together eggs and sugar. Add oil and mix well.
Add sifted dry ingredients to wet ingredients in two batches and mixing well in between.
Fold in diced peaches.
Pour batter into greased baking pan.
Layer sliced peaches down middle - optional.
Sprinkle top with sliced almonds.
Bake at 375 degrees Farenheit for 50 minutes or until toothpick inserted in middle comes out clean.
Cool completely and drizzle with simple icing.
Store in a cool temp. Enjoy.
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Old Time Granny Cake Recipe ~ Crushed Pineapple & Pecans
• How To Make Granny Cake Recipe ~ Pine...
INGREDIENTS:
Cake:
2 cups all purpose flour
1 1/2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 large eggs
1 (20oz.) can crushed pineapple with juice
Topping:
1/2 cup brown sugar
1 cup crushed/chopped pecans
Icing:
1 cup evaporated milk
1/2 cup sugar
1/2 cup unsalted butter (1 stick)
1 tsp. pure vanilla extract
Preheat oven to 350 degrees Farenheit. Grease 9x13 pan with butter or spray oil.
For the cake, in a large bowl mix flour, sugar, salt and baking soda together.
Add room temperature eggs and crushed pineapple with juice.
Mix until incorporated.
Pour batter into greased pan and top with an even layer of pecans and brown sugar.
Place pan in center rack of oven and bake for 40-45 minutes or until toothpick inserted in center comes out clean.
While cake is cooking, combine evaporated milk, sugar and butter in a medium saucepan over medium high heat and bring to a boil.
Remove from the heat and stir in vanilla extract, then pour over hot cake.
Let cake cool to room temperature so it absorbs icing.
Cut into slices and serve.
Store in refrigerator.
Enjoy.
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