Have you wondered how to make an easy peach glaze? This recipe is from my mother’s recipe box. What a treasure to make a recipe she made years ago when I was growing up. There is nothing better than juicy fresh peaches. I just updated this post for you.
The cake that is part of this post has only five ingredients in the recipe. I love the fact that I don’t have to buy a cake mix. I can make this cake really quick. It goes with just about any fresh fruit you might have in your garden or from a farmer’s market.
The glaze recipe was also in my mother’s recipe box. I use it for every fruit to make a glaze for puddings, pies, or cakes.
You can use this recipe with just about any fresh fruit, like raspberries and strawberries, to make any glaze topping. Add the whipping cream and it’s downright perfect!
Each year in a local town called Hurricane, Utah there is a celebration called “Peach Days.” It’s usually around the first week of September.
We typically pick up two boxes of peaches. We love to eat them fresh for breakfast, for snacks, and yes, preserve a few. We freeze some and dehydrate some.
How To Make An Easy Peach Glaze
Kitchen Items You May Need
- Hand Mixer
- Flan/Tart Cake Pan
- Measuring Cups
- Measuring Spoons
- 6-quart Sauce pan
- 4-quart Sauce pan
- Slotted Spoon
Make the Cake First
To make the cake, combine the softened butter, sugar, flour, baking powder, and 2 eggs.
Use a hand mixer to beat the mixture until it’s smooth. It will be a sticky batter.
Spray the fluted cake pan with vegetable spray and spread the batter evenly over the whole pan. Use a spatula to spread the sticky batter as evenly as possible. Bake at 375 degrees for 15-20 minutes, or until golden brown.
Invert the cake on a cake platter after waiting ten minutes for it to cool. Cool the cake further before adding the fruit and glaze.
Make the Peach Glaze
Cut the peaches in half as shown. This makes it easy for the skins to slip off easily after plunging into boiling water and then icy cold water.
Next, blanch the peaches for 2-3 minutes in boiling water.
The peelings should slip right off. Remove the seeds and discard them.
To make the glaze, combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring the mixture to a boil. Let the glaze simmer until clear. Remove the mixture from the stove and stir in the butter. Let it cool before assembling the fruit on the cake.
Layer the sliced peaches onto the cake. These peaches are so sweet, this is going to be a really good one. Spoon the glaze over the peaches. Serve with freshly whipped cream.
- ½ cup butter softened
- ½ cup sugar
- ¾ cups flour
- 1 teaspoon baking powder
- 2 eggs
- 6-7 sliced peeled peaches-mash some peaches to make one cup and set the cup aside
- 1/2 cup water
- 1 cup sugar
- 1 tablespoon butter
Combine all ingredients and scoop the sticky batter onto a greased flan pan. Spread dough evenly with a spatula. Bake at 375 degrees for 15-20 minutes or until golden brown. Invert on cake platter after ten minutes. Cool cake before adding fruit and glaze.
Combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring to a boil. Let the glaze simmer until clear. Remove from stove and stir in the butter. Let cool before assembling the fruit on cake and then scoop the glaze carefully over the sliced peaches. Serve with freshly whipped cream.
How to I store this after making it?
I prefer keeping it in the refrigerator if in fact there is any leftover. Place the leftovers in an airtight container.
How long will it keep in the refrigerator?
The maximum I would store the leftover cake is 1-2 days. The cake will become mushy from the peaches and glaze, so eat it before it does.
Can I freeze this after baking?
You can freeze the cake, without the peaches, covered tightly in the freezer for up to one month. I like to make this ahead of time because then I have the base ready for any fresh fruit when in season.
This easy peach glaze recipe is a perfect one for you to print off and have ready for when the fruit is in season and ready for picking. There is something so awesome about making a fresh homemade dessert from scratch.
We need to teach our kids and grandkids these skills. With this recipe, you get both the cake and the glaze, which makes for a delicious double whammy tasty treat. Enjoy! May God Bless this world, Linda