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Recipe Thursday-Peach Pudding Cake

Posted on July 24th, 2013 | Posted in Breakfast and Brunch, Dessert, Recipes

Looking for a dish to incorporate fresh ripe peaches in to? I highly recommend Jamie Oliver’s Peach Pudding Cake. I wanted a recipe that used peaches and could be eaten as a breakfast birthday treat. This one fit the bill of still being a birthday cake, appropriate for breakfast and had juicy peaches in it!

Note, my peaches were not overly ripe, so do not be too concerned if you do not have the perfect peach, this actually helped minimize the dishes overall sweetness. The peaches however were still nice and flavorful from simmering them to make a syrup that is folded into the cake batter, giving it a pudding-texture!

Peach Pudding Cake

Peach Pudding Cake_Hometown Provisions

Yield 8 Servings
Ingredients
4 ripe peeled peaches, quartered (00764)
2 teaspoons brown sugar (NSU2250)
1/2 teaspoon vanilla extract (NFC1055)
1/4 cup water
1/2 cup unsalted butter, softened (880000)
1/3 cup sugar (991842)
1 egg (egg011)
1 cup self-rising flour
1/4 teaspoon salt (991861)
Powdered sugar (991841)
Vanilla ice cream, whipped cream (881002) or creme fraiche (CWUS540) (optional)

Note if you do not have self-rising flour use 1 cup flour (991867), 1 1/4 teaspoon baking powder (NOT1030), 1/4 teaspoon salt (991861)

Method
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan or springform pan.

Place peaches in a large skillet with brown sugar, vanilla and water. Simmer 5 minutes. Cool.

Hometown Provisions_Peaches
Combine butter and sugar; beat with a mixer at medium speed until well blended. Add eggs; beat until light and fluffy.

Hometown Provisions_butter and sugar

Add flour, salt and syrup from cooked peaches; beat until blended.

Place peaches in prepared pan; top with batter. Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, remove from pan and sprinkle with powdered sugar. Serve with vanilla ice cream, whipped cream or creme fraiche, if desired.

Recipe adapted from Relish.com-Jamie Oliver’s The Naked Chef Takes Off (Hyperion, 2001)

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