|by Elaine MacGregor|
Featuring more than 900 ingredients, 350 classic recipes, 400 cooking terms, 200 techniques and over 1500 photographs, this complete A-Z guide to ...
1 - 10 of 603 for peach no egg cake
Note: Drain fruit ... in center of cake comes out clean. ... 283.2mg sodium, 69.7mg calcium, 531.4IU Vitamin A, 3.4mg Vitamin C, 12.1IU Vitamin D, 1.4mg iron.
Preheat oven to ... buttermilk, vanilla and egg together until well ... center of the cake comes out clean. ... great as-is without the fruit on top, too!
In an 8-inch ... distributing evenly. Arrange peach slices, slightly overlapping ... medium speed. Add egg, and beat ... minutes or until cake tests done. Remove ... the cake is inverted.
In a very ... container. The baked cake may be frozen ... pan and bake at 350°F for approximately 50 minutes; toothpick inserted should come out clean.
40% calorie reduction ... 1 tablespoon reserved peach syrup and 1/4 ... of 9-inch round cake pan. Cut peach ... cup Equal® Spoonful, eggs and almond extract ... 24 packets Equal® sweetener. Equal
Preheat oven at ... flour-sugar mixture. Layer peach mixture on bottom ... mix sour cream, egg whites and vanilla. ... over peach mixture. Bake one hour.
If you like add a little more flour. Bake 1 1/2 to 3 hours, or until done in slow oven at 350°F.
Beat together shortening ... well. Pour over peach mixture. Place butter ... peaches. Cover with cake batter. Bake at ... apricots, plums, pineapple, etc.
Mix cake mix, pie filling, and eggs. Beat until ... top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.
Cream butter and sugar well. Add egg yolks and blend ... with buttermilk. Add peach preserves. Fold in ... seem soft but cake will take it ... and on the sides.
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