Fresh Peach Pudding Cake Recipe
If you have blueberries, blackberries, or raspberries, you can add a handful for color and extra flavor. Almost any fresh fruit works in this pudding cake, so you can experiment with your favorites.
3 to 4 cups peeled, pitted, and sliced fresh peaches
3/4 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons softened butter
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar
1 tablespoon cornstarch
2/3 cup boiling water
- Preheat oven to 375º.
- Spread the peaches evenly on the bottom of a 7" x 11" glass baking dish or 9" x 9" glass baking dish.
- Cake Batter: Whisk together the 3/4 cup sugar, flour, salt, and baking powder.
- Whisk in the butter, milk, and extracts; continue whisking until smooth and spread over the peaches.
- Mix the topping ingredients (1 cup sugar and 1 tablespoon cornstarch) and sprinkle over the cake batter.
- Pour the boiling water over all.
- Bake about 45 minutes or until the top has formed a crisp topping. Serve warm or room temperature plain or with whipped cream or ice cream.
Amount Per Serving
Calories 318 Calories from Fat 48
Percent Total Calories From: Fat 15% Protein 4% Carb. 81%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 245 mg
Total Carbohydrate 65 g
Dietary Fiber 0 g
Sugars 44 g
Protein 3 g
Vitamin A 11% Vitamin C 7% Calcium 0% Iron 2%
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