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  • Peach Pudding Cake

    1 vote
    Peach Pudding Cake
    Prep: 15 min Cook: 40 min Servings: 8
    by Shirley Rogers
    4 recipes
    >

    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.

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