Peach Caramel Sticky Buns

Cinnamon-filled sweet bread a la Cinnabon — no one can ever resist that.  So it is not a surprise if the hundreds of copycat Cinnabon recipes enjoy worldwide views every day, every hour, every minute.   Ann, a reader of my blog (www.celebreaty4recipes.wordpress.com) commented about the Almost Cinnabon Cinnamon rolls recipe I posted months back:  “just made them and a tad disappointed. quite dry, just taste like a normal bread roll with some cinnamon flavour 😦 any ideas where I went wrong…..followed recipe. thanks anyway).”  I made the cinnamon bread recipe again, used the same exact measurements for the bread dough, but finally opted to make sticky buns instead with peach caramel sauce.   Bread is definitely a bit of a challenge, but always reminder that the variable ingredient is the flour, go easy and stingy or your bread will really be dry.  Adapted from Almost Cinnabon Cinnamon Rolls by Ellen Goltz (Journal Gazette).

PEACH CARAMEL STICKY BUNS
1 ( 1/4 -ounce) package yeast or 1 tablespoon
1 cup warm milk
1 teaspoon + 1/2 cup sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups flour (may add more)

Filling:
1/3 cup packed brown sugar
2 tablespoons cinnamon
1/3 cup margarine, softened

Peach Caramel Sauce:
1/2 cup (1 stick) butter
1 cup light brown sugar, packed
2 tablespoons corn syrup
2 tablespoons evaporated milk or liquid coffee creamer
2 cups fresh or frozen peaches, peeled and diced

For the peach caramel sauce:  Melt butter in a large saucepan.  Add brown sugar, corn syrup and milk or cream.  Mix together and add in peaches.  Heat over medium low heat, stirring constantly for a few minutes.  Divide into two Pam-sprayed 9-inch round pans.  Set aside.

For the rolls: Dissolve the yeast and 1 teaspoon sugar in the warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour (start with 3 cups flour); mix well.  Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is 21 inches long by 16 inches wide. It should be 1/4 -inch thick.

To make filling: Combine the brown sugar and cinnamon in a bowl.  Spread the softened margarine over the surface of the dough, and then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 12 slices, and arrange 6 slices in the prepared pans.   Allow to dough to rise again for another 30 minutes.   Bake in preheated 350 F oven for about 25 minutes or until light golden brown.  Remove from the oven and let cool for about 15 minutes.  Then invert onto serving trays.

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PEACH CRUMB CAKE

PEACH CRUMB CAKE   Serves 10
I baked this in a 13 x 9 pan and it turned out great — not too tall and looked awesome when cut in bars.

2¼ cups all-purpose flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon iodized salt
1 cup sour cream
canned sliced peaches or fruit cocktail, drained well

Preheat oven to 350°F.  Pam-spray a 13 x 9 x 2 inch baking pan, line with wax or parchment paper and pam spray again.  Set aside.

In a large bowl and using an electric mixer, beat together flour, sugar and butter until blended and crumbly.  Measure 1 cup of the crumb mixture and set aside to cover top of cake batter.

Add eggs, vanilla, almond extract, baking powder, baking soda, salt and sour cream to the remaining crumb mixture and beat until just blended; don’t overmix.

Spread half of the batter in the prepared baking pan.  Arrange sliced peaches on top of the cake batter and cover with remaining batter.  Sprinkle reserved crumbs on top of the cake batter and smooth evenly.

Bake in preheated oven for about 30 to 40 minutes or edges of the cake turns lightly browned.   When wooden skewer is inserted in thick part of the cake, it will come out a bit wet.  Cool slightly.  Then turn out to a serving platter and cut into squares.

This is one “perfect for spring” cake — so give this a try!

(Twinkorette) Peach Crumb Cake

A new (just landed in my inbox) fresh peaches cake to enjoy baking this weekend!  And a delicious way to use sour cream (I just bought a huge tub of sour cream from Sam’s Club ).

(TWINKORETTE) PEACH CRUMB CAKE Serves 10
A golden crumb cake that tastes like cream-filled ladyfingers mingled with juicy peaches.

INGREDIENTS
1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ cups canned sliced peaches, drained well

DIRECTIONS
1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.

2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.

3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.

4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.

5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.

6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.

Source:
BITE ME: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook
by Julie Albert and Lisa Gnat   Kyle Books; November 2010; Softcover/$24.95