There’s no need to spend hours cooking corned beef the traditional way when you can make it quickly and easily in an Instant Pot®.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 fresh peaches – peeled, pitted, and sliced
- ½ cup white sugar
- ¼ cup butter, softened
- 1 cup white sugar
- 2 eggs
- ½ cup milk
- 1 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish.
- Mix peaches with 1/2 cup sugar in a bowl. Arrange in the bottom of the prepared baking dish.
- Beat butter and 1 cup sugar together in a bowl until creamy. Add eggs and milk; stir to combine. Mix flour, baking powder, and salt together in a separate bowl; add to butter mixture. Stir until fully incorporated. Pour batter evenly over peaches.
- Bake in the preheated oven until center is set and bounces back when lightly pressed, 40 to 45 minutes.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 385 mg |
| Sugars | 43 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I added blueberries, walnuts, cinnamon and nutmeg.
Made with our fresh, frozen peaches from last season. I thawed them for about 8 hours. Tasted great! I added about 1/2 t cinnamon and 1 T bourbon vanilla to peaches. I also baked at 350 for 40 minutes and dropped to 325 for an additional 10. The cake on top is perfectly light and tender, I added about 1/2 T vanilla to cake batter as well.
This recipe is easy to make and is super delicious. It has just the right amount of dough to peach ratio. A quick go to for potlucksI keep it in the refrigerator and dab a little cool whip on top.
This recipe is a wonderful way to use your ripe peaches. It’s easy and the results are delicious. But there is one issue that persists after making it twice — no matter how long you bake it, you end up with a doughy layer above the peaches just above the peaches in the center. It tastes great, especially around the edges, but the unbaked portion in the middle has a texture that is not appealing.
I ran into 2 problems. The first is the sugar to butter ratio does not result in a “creamed” consistency when starting the batter. I ended up using 3/4 of a stick of butter, and it was slightly closed to the expected consistency after 3-4 minutes in the mixer. I also had the same problem as several others with the batter being 50% raw. It’s a delicious batter, so we rolled with it. What would probably help most is to specify the peaches should not be more than 2 layers deep in the baking dish of choice. I put mine in a deep, small-diameter stoneware crock, and even an extra 30 minutes didn’t help, and the top layer of the batter was getting too crispy. It was still delicious, but I’ll definitely use a larger baking dish next try. Cinnamon or other spicing might add a nice flavor, but if the peaches are at peak ripeness, this will not be bland at all.
Made the recipe as called for with the following exceptions: 1 additional peach, added 1 tsp cinnamon to batter, sprinkled cinnamon on top of peaches, sprinkled large granule sugar on top before baking. It was good, but the cake-like part lacked a little flavor, despite adding the cinnamon. Next time I think I will add 1 tsp vanilla and another tsp of cinnamon. I used a 9×13 pan and that was perfect. Baked the exact amount of time. I will definitely try it again!
Loved, loved, loved. I baked extra 10 mins, not surprising with My Oven. Because I always add cinnamon to anything I make with peaches OR cherries, I did add cinnamon. Plan to make it again soon….very easy recipe. Top w vanilla icecream, or whipped cream, yum. MGH
I used gluten free flour and a bit less sugar. Family enjoyed it.
It is Absolutely Fantastic And Very Delicious! Thank You So much for Providing Your Delicious Peach Wrinkle Family Recipe!! Everyone Enjoyed it?
This is my first review…ever. I had purchased peaches at a great price so decided to experiment with this recipe. I used six large peaches and the only change I would…will make is to used more. At least nine to ten peaches. The rest of the recipe was well received by the family. We served it with vanilla ice cream and it enhanced the flavors. I think I will add a sprinkle of sugar on top before baking, as recommended in another review. It didn’t need the additional sweetness, but would have made a prettier presentation. Used a 9×13 pan as recommended. Perfect size, especially with the added peaches. This is a keeper.
I made this recipe in ramekins. It did not turn out as good!
I really loved this recipe, it is simple and delicious. the cake is fluffy and juicy.
Great recipe! I added a little oatmeal and some cinnamon and a dash of ginger and vanilla. We loved it.
I had some fresh blueberries and added to one side.
Used an 8 x 8 pan. Used 6 peaches…some bad spots, so about 5 peaches in total. Sprinkled 1/4 c sugar on them and dotted with butter (forgot to butter pan). Made a mistake and used 1/3 c butter, instead of 1/4 c. Used 3/4 c whole wheat and 3/4 c white flour and 3/4 c sugar. For sugar, used Xylitol. Sprinkled with cinnamon. Very good! Found it a bit sweet yet, so will make it with 1/2 c sugar in batter.
It was very nice. I added some cinnamon and vanilla
I halved the recipe and added about 1/2 teaspoon vanilla to the batter and sprinkling of sugar to the top and it was a really nice dessert.
My husband’s exact words were “this is awesome”. I added cinnamon and vanilla to the batter. I then served it with vanilla ice cream. Don’t think of this as peach cobbler, it’s a lighter cake-like topping.
Very bread-like topping…wasn’t my favorite
This came out great! Followed the recipe but used 10oz thawed frozen peach slices since peaches are not in season yet. I decided to serve this upside down so the cake was on the bottom and topped with ice cream. Thanks for sharing this super easy recipe. Yummy!
Delicious and so so so easy! I followed recipe exactly 🙂