Loved the simplicity and taste of this moist and tasty cake. You are such fun to watch! I have tried several of your recipes and I haven’t ever been disappointed. Thanks for the yummy recipes and the entertaining and easy to follow videos. I inverted the cake on a plate, removed the parchment, and let it cool about 20 minutes. I baked the cake at 350 for 30 minutes and it was golden brown and baked to perfection. I lined it with parchment paper and just popped in 1/3 C of light brown sugar and spread it out and laid the pineapple rings and a cherry in the middle of each one on top of the sugar then poured that lovely batter on top. So this time I used 1/4 C of almond milk – we are dairy free here – mixed with 1/4 C of pineapple juice and that was the only tweak to the cake because I wanted pineapple flavor in the cake. I did have some left over pineapple rings and maraschino cherries in the fridge and immediately thought of Pineapple Upside down cake. Such a great texture and perfect flavor to dress up or eat just as it is. I just made this one bowl yellow cake last night and I was so excited! It is just the right size for a few people and I like not always having a 2 layer cake to have to eat up. do NOT overbeat the cake batter!!! I made a great little quick homemade desert, without butter! I was concerned because of the few negative reviews, but I took the chance and followed the directions specifically…. and never have been on her site until yesterday. Also, you do know if you use baking powder, you have to bake whatever it is you’re baking right away otherwise the powder loses its efficacy. Or, as one person said, maybe your baking powder is old and not working. I don’t know what you’re doing, but you are definitely not going by the directions. those that are saying it came out wrong…. Maybe I’ll even add butter! But I did not have butter today so I went looking for an easy recipe for cake from scratch without butter. Like lemon or almond, or butterscotch, just for fun. And very sweet and it tastes like actual cake! I’m going to try adding other flavors besides vanilla in the future. It is perfect! The texture is like my Bundt cake I make when I add a pudding mix to it. I did take the advice of one writer and added an extra tablespoon of vanilla. I made sure I did not beat the cake mix over 1 min. The bad reviewers are doing something wrong! I followed the recipe as written, I even made the mistake of accidentally adding the vanilla to the dry ingredients instead of the wet. That being said, if you are planning on making it the night before and serving the next day, I would wait to top it with the peach chunks until right before serving.For the naysayers: I am no baker. The cake is so moist and the flavors have really developed nicely. My favorite time to eat poke cakes is the day after.Make the day before and let it sit overnight, or start preparing in the morning so it has time to sit in the fridge. Plan ahead of time as poke cakes need refrigeration time.I know some poke cakes call for a fork to make the holes, I would suggest not using a fork for this recipe because the holes will be too small to really get that fresh peach juice down into all of the cake. You want larger holes so that the peach syrup soaks into all of the cake. To make the holes in the cake you can use the end of a wooden spoon, or any handle that has a circular shape.The recipe does call for fresh whipped cream which is a must when you are eating fresh peaches, but if whipping your own cream scares you, or you just don't have time, you can also use an 8 oz tub of Cool Whip. Of course, you can make this as "not simple" as you want by making a vanilla cake from scratch instead of using the boxed cake mix. Let that come to a boil to thicken a bit and that's it. It's only a matter of combining fresh peach puree, sugar, and lemon juice. Refrigerate and then frost with a cream cheese whipped topping, and refrigerate again. Pour this insanely delicious fresh peach syrup all over that cake, making sure that all the holes are filled. Prepare and cook according to the instructions and then poke holes in it when it comes out of the oven. The cake is a boxed French vanilla cake mix. Say hello to peaches and cream poke cake. I took it as a sign that I needed to make something with all the peaches. My protein shake is peaches & cream and somehow I always end up ordering peaches and cream when we go to the local shaved ice place. Here in Utah, it's peach season and I can't help myself when all I see are fresh peach stands and the grocery stores advertising them for crazy low prices. I have been obsessed with all things peaches lately.
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