This is a print preview of "Peach Pudding Cake" recipe.

Peach Pudding Cake Recipe
by Shirley Rogers

Peach Pudding Cake
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 6 ripe peeled peaches, halved
  • 2 tsp. brown sugar
  • 1 vanilla bean, split lengthwise and seeds removed, or ½ tsp vanilla extract
  • ¼ cup water
  • 8 tbsp. butter, softened
  • ½ cup sugar
  • 2 eggs
  • 1 cup self-rising flour
  • ¼ tsp. salt
  • Confectioner’s sugar, optional
  • Vanilla ice cream or whipped cream, optional

Directions

  1. Preheat oven to 350F.
  2. Grease and lightly flour a 9 inch round cake pan or spring form pan.
  3. Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds or vanilla extract and water. Simmer 5 minutes. Cool.
  4. Combine butter and sugar and beat with a mixer at medium speed until well blended. Add eggs and beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended.
  5. Place peaches cut side down in prepared pan; top with batter. Bake 35–40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, sprinkle with confectioner’s sugar, if desired.
  6. Serve with vanilla ice cream or whipped cream.