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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Peach Glazed Savarin Cake Recipe

Peach Glazed Savarin Cake Recipe

Peach Glazed Savarin Cake

A rich yeast cake soaked with rum-flavored syrup and filled with pastry cream,
crème chantilly or fresh fruit for a scrumptious dessert.

2 cups All purpose flour
1 package Active dry yeast
2/3 cup Milk
6 Tablespoons Butter
2 Tablespoons Sugar
1/2 tsp Salt
3 Eggs

Savarin Syrup (See below)
Peach Glaze (See below)
1 1/2 cups Sliced Strawberries, halved grapes, or sectioned oranges

Crème Chantilly (See below)

Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ 6 cup Savarin ring mold
Preheat oven, grease your pan. The true Savarin mold is a ring mold with a rounded, rather than flat base.

In a large mixer bowl combine 1-1/2 cups flour and add the yeast. In a saucepan heat the milk, butter, sugar and salt just till mixture is warm (115 to 120) and butter is almost melted, stir constantly. Add milk mixture to the flour mixture. Add eggs and beat with an electric mixer on low speed for half a minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover, let rest 10 minutes. Spoon batter into prepared Savarin mold or ring. Cover, let rise in a warm place until nearly double in size (about 40 minutes). Bake Savarin cake until cake test done.
Cool in pan for 5 minutes. Transfer to a wire rack covered with waxed paper. With a fork, poke holes in the top of ring at 1 inch intervals.

Prepare Savarin Syrup: gradually drizzle over warm ring until all the syrup is absorbed. Let stand for half an hour.

Prepare Peach Glaze: spoon over entire cake. To serve, fill center of ring with desired fruit. If desired, prepare Crème Chantilly to spoon over slices when served.

Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup sugar. Bring to a boil, remove from heat. Stir in 1/2 cup rum.

To make peach nectar: Peel and core well ripened peached.
Put two cups of peaches and one cup water in a blender. Blend peaches and then run through a sieve. You have peach nectar.

Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain.

Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form.

Peach Glazed Savarin Cake with Strawberries and Creme Chantilly

12 Servings
Nutrition facts:
Serving Size 152 g
Calories 339
Calories from Fat 95
Total Fat 10.5g 16%
Saturated Fat 6.1g 31%
Cholesterol 68mg 23%
Sodium 172mg 7%
Total Carbohydrates 51.2g 17%
Dietary Fiber 1.6g 6%
Sugars 28.5g
Protein 4.9g
Vitamin A 8% • Vitamin C 26% • Calcium 3% • Iron 8%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!