Looking for a delicious peach recipe to showcase summer peaches at their best? My fresh peaches and cream cake is a recipe you won’t want to miss! This cake features a moist crumb brimming with chopped fresh peaches and a ribbon of tangy cream cheese filling, all topped off with a peach-cream cheese glaze that is so good, you’ll want to eat it straight from the bowl! Read on to grab this indulgent peach cake recipe, which is sure to become one of your new summer favorites!
Confession: I positively love to eat cake for breakfast, and especially coffee cake. Back in college, I became hooked on a certain cake that was only available for breakfast on the weekends, a recipe that included two rich yellow cake layers with a spicy pecan-streusel mixture nestled inside. It was pure heaven! Ever since those (long-ago) days, coffee cakes are one of my favorite sweet treats to make and enjoy, and today, I am sharing one of my all time coffee cake recipes: Cinnamon Roll Bundt Cake. This recipe takes all of the delicious elements of a cinnamon roll and combines them in cake form–including a tangy cream cheese glaze that is unbelievably good. And because it is made easily with the help of a cake mix, the prep for this cake is a snap. Read on to grab the recipe!
This. Oh, friends. This is the recipe I crave the moment the temperature dips to a remotely fallish reading here deep in the heart of Texas (i.e., less than 90 degrees with relatively low humidity). I first happened upon this cake in an issue of Southern Living a few years back, and since that day, I have been tweaking and honing it to become the quintessential perfect fall cake: spicy, apple-studded, and entirely, unforgettably delicious. One bite of this apple-cream cheese cake with praline frosting, and you’ll know why I dream of this cake the whole year through! Read on to grab the recipe.
Rich, sweet and fragrant, tres leches cake combines the best of a tender, airy cake and a sweet vanilla custard. In other words, it is to-die-for good! This cake gets its name from the three milks (in Spanish, “Tres Leches”) used in the custard that is poured over an airy sponge cake base. Served with fresh spring berries, this cake recipe provides the foundation for what I firmly believe is the very best strawberry shortcake, hands down!