You are here: Home » Recipes » Peach Pudding Cake Peach Pudding Cake Recipe by Our Cookbook Collection Yield 6 servings Ripe, juicy end-of-summer peaches transform the texture of this dense single-layer cake. PrintEmail Fresh peaches are simmered to make a syrup that is folded into the cake batter, giving it a pudding-texture. Use the juiciest peaches possible. Ingredients 6 ripe peeled peaches, halved2 teaspoons brown sugar1 vanilla bean, split lengthwise and seeds removed, or 1/2 teaspoon vanilla extract1/4 cup water1/2 cup (1 stick) butter, softened1/2 cup sugar2 eggs1 cup self-rising flour1/4 teaspoon salt Powdered sugar, optional Vanilla ice cream or creme fraiche (optional) Instructions Preheat oven to 350F. Grease and lightly flour a 9-inch round cake pan or springform pan. Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. Simmer 5 minutes. Cool. Combine butter and sugar; beat with a mixer at medium speed until well blended. Add eggs; beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended. Place peaches cut side down 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, if using. Serve with vanilla ice cream or creme fraiche, if desired. Recipe adapted from Jamie Oliver’s The Naked Chef Takes Off (Hyperion, 2001).