Best 7 Peach Sunshine Tea Cake Recipes

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Peach sunshine tea cake is a delightful pastry that combines the flavors of sweet peaches and delicate tea. Originating in the southern United States, this cake has become a favorite among tea lovers and dessert enthusiasts alike. The moist and tender crumb, infused with the fragrant aroma of tea and the juicy sweetness of peaches, makes this cake a perfect accompaniment to a warm cup of tea or as an afternoon snack. Whether you enjoy it plain or topped with a dollop of whipped cream, peach sunshine tea cake is sure to bring a ray of sunshine to your day. In this article, we will explore the best recipes for this classic Southern treat, providing you with step-by-step instructions and helpful tips to create a mouthwatering peach sunshine tea cake.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET PEACH CAKE



Sweet Peach Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Butter, for greasing the baking dish
3 cups all-purpose flour, plus extra for dusting the pan
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon vanilla extract
One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
1/2 stick unsalted butter, at room temperature
1/4 cup whipping cream
2 teaspoons vanilla extract
3 cups powdered sugar

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
  • Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
  • For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

SUNSHINE CAKE



Sunshine Cake image

This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.

Provided by Helga

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 14

Number Of Ingredients 8

5 eggs
1 cup white sugar
5 tablespoons boiling water
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

  • Separate eggs. Sift the flour, baking powder, and salt together three times.
  • In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
  • Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g

PEACH SUNSHINE TEA CAKE



Peach Sunshine Tea Cake image

Make and share this Peach Sunshine Tea Cake recipe from Food.com.

Provided by Nannette Meyette

Categories     Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 cup flour
1 teaspoon baking powder
1 (28 ounce) can sliced peaches, drained
3 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 grease a 9 inch springform pan in small bowl, blend butter and sugar, then add vanilla and egg; beat well Add flour, baking powder, and salt to butter mixture; blend well.
  • Spread dough over bottom and 1 inch up sides of pan.
  • Over dough, arrange 5-6 peach slices in center to create a circular shape Place rest of slices around center circle to create the effect of sunrays.
  • Sprinkle with sugar and cinnamon; Bake 35-45 minutes Cool 10 minutes then remove the sides of pan.

RUSSIAN TEA CAKES



Russian Tea Cakes image

Provided by Duff Goldman

Categories     dessert

Time 2h

Yield 48 cookies

Number Of Ingredients 7

5 sticks unsalted butter, at room temperature
4 1/2 cups (20 ounces) all-purpose flour
1 1/2 cups (7 1/2 ounces) sifted powdered sugar, plus more for rolling cookies
1 tablespoon kosher salt
2 teaspoons pure vanilla extract
1/2 tablespoon ground cinnamon
1 1/2 cups toasted walnuts, finely chopped

Steps:

  • First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.
  • Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper.
  • Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.
  • Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.
  • Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.
  • Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy!

MEMAW'S LEMON SUNSHINE CAKE



Memaw's Lemon Sunshine Cake image

This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!

Provided by ACYGAN

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
½ cup white sugar
4 eggs
1 cup peach nectar
½ cup vegetable oil
2 cups sifted confectioners' sugar
¼ cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  • Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
  • Pour batter into prepared cake pan.
  • Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
  • Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
  • Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
  • Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 72.3 g, Cholesterol 73.1 mg, Fat 16 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 442.5 mg, Sugar 51.1 g

MARILYN'S FLORIDA SUNSHINE CAKE



Marilyn's Florida Sunshine Cake image

I first had this cake at my in-laws (my SIL is Marilyn!)over the Christmas holidays in Denver, just after my husband and I were married. It is a deliciously moist cake, full of citrus flavor, that is like a taste of sunshine!

Provided by SilentCricket

Categories     Dessert

Time 1h15m

Yield 1 bundt cake

Number Of Ingredients 8

1 yellow cake mix
4 eggs
3/4 cup water
3/4 cup oil
2 (3 ounce) boxes instant lemon pudding
1/3 cup orange juice concentrate, thawed
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup powdered sugar

Steps:

  • Combine cake ingredients in large mixing bowl.
  • Blend till moistened; using mixer, beat on low speed until smooth, but do not overbeat.
  • Pour batter into well greased/floured bundt pan.
  • Bake at 325 for 45-60 minutes.
  • Remove cake from pan onto serving plate.
  • Top with Orange Glaze: Mix orange juice and butter.
  • Add powdered sugar until a thin consistency is achieved.
  • Pour onto hot cake and keep spooning glaze back on so it seeps in.
  • ***Ileave the extra glaze on the serving plate to spread on each slice of cake!
  • YUM!

Nutrition Facts : Calories 5573.6, Fat 280.2, SaturatedFat 58.6, Cholesterol 948.1, Sodium 6259.1, Carbohydrate 730, Fiber 6.5, Sugar 381.4, Protein 50.8

DOWN SOUTH SWEET TEA CAKE



Down South Sweet Tea Cake image

I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup strong brewed tea, cooled, divided
4 large eggs, room temperature
3/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup chopped pecans, toasted
2 cups confectioners' sugar
1/3 cup unsalted butter, melted

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Nutrition Facts : Calories 511 calories, Fat 29g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 357mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • For the best flavor, use fresh, ripe peaches.
  • To easily peel the peaches, score the bottom of each peach with an X and place them in boiling water for 30 seconds. Then, transfer the peaches to a bowl of ice water to stop the cooking process. The skins will then slip off easily.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.
  • Be careful not to overmix the batter. Overmixing can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before serving.

Conclusion:

Peach sunshine tea cake is a delicious and refreshing cake that is perfect for summer gatherings. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a sweet and tangy glaze. The peaches add a pop of color and flavor that makes this cake irresistible. Whether you are serving it for breakfast, brunch, or dessert, peach sunshine tea cake is sure to be a hit.

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