Tuesday, July 26, 2011


easy peezy Peach Pie-Cake.
this is a definite go-to recipe that can be whipped up in no time.  i always keep...HIDE...a can of pie filling in the back of the pantry just for this quick and easy cake.  when someone, anyone, comes to visit they always expect a little something sweet from the kitchen and this one never fails.

i know...i have a reputation to keep up and canned pie filling does NOT boost my ratings, but this is one of those
desserts that is worth standing in line at the market with canned pie filling in the basket.

it's a fabulous simple sweet treat that can be served as a dessert with ice cream or whipped cream, as a brunch side like a coffeecake with a little fresh fruit and ginger syrup...or i enjoyed it for breakfast with a little vanilla Greek yogurt

try any flavor filling...i must say that fresh fruit will not give the same outcome.  you kinda need that eewey gooey sweet filling that only comes in a can...and besides the can is what makes this so darn EASY.  so go out (to a market far far away) and buy a can of good ol' pie filling, quickly grab what ever flavor and dash home...no one will be the wiser...


1/2 cup unsalted butter, room temp.
1 cup AP flour
3/4 cup sugar
1 tsp baking powder
2 large eggs
1 tsp vanilla extract
12 1/2 ounces peach pie filling
powdered sugar to finish

preheat oven to 350 F degrees.  spray an 8 x8 baking pan with non stick spray...set aside

cream the butter and sugar together in a stand mixer or large bowl.  add the eggs one at a time, beating after each addition.  add the vanilla extract.  mix until well combined.  add flour and baking powder and mix until just combined.  the batter will be thick.

spread batter into pan.  it's OK if it's a little uneven because the pie filling will fill in those areas.  take pie filling and scatter all over the top of the batter.

bake for 30-40 minutes until golden brown, or toothpick test in the center.  try to toothpick test in a spot where there is no filling.

cool and dust with powdered sugar.

serve with fresh fruit, toasted pecans, ice cream, creme anglais, ginger syrup or just as-is.  keeps well for a few days covered....if there's any left over.


Sashquatch said...

As a matter of fact I do happen to have a can of apple and raspberry pie filling in the cupboard (i think anyway!) ive never used or bought the stuff before but bought one on a whim ages ago. I didnt really know what to do with it though so its just been forgotten. This looks absolutely perfect! And as you said, great for an emergency last minute cake. I really might well try this out sometime soon, thank you :)

Anonymous said...

I made this tonight --- very good! Thanks for posting the recipe.

Bear Maker Bakery said...

This looks great... in Georgia we call this a 'Buckle'. Love your blog!

Jules and Ruby said...

thanks Procrastobaker...dust off that can o' filling and give this one a try...
Dee...so glad you liked it. thanks for the report
Bear Maker...you're right, but it's definitely a "cheater Buckle" using the canned stuff. i'll bet with fresh Georgia peaches you make a mean Buckle.

Joshua said...

I am way late to the party, but I had to sign up just to say thank you for this simple and delicious recipe. I am a 29 year old male that enjoys cooking for myself and my fiance,(she doesn't cook), but I never ventured into making dessert outside of jello and scooping some ice cream into a bowl. This recipe was soooo easy to make and came out perfect! We gave Blueberry filling a try and it turned out amazing.

Again, Thank You for taking the time out to post this recipe, I greatly appreciate it.

Jules and Ruby said...

hi Joshua...i'm a week late, but thank you so much for your fabulous report and comment. so happy to hear you're in the kitchen "baking". keep it up
thanks again...jules

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