Peach Pudding Cake
- Yield 6 servings
Ripe, juicy end-of-summer peaches transform the texture of this dense single-layer cake.
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.
- 6 ripe peeled peaches, halved
- 2 teaspoons brown sugar
- 1 vanilla bean, split lengthwise and seeds removed, or 1/2 teaspoon vanilla extract
- 1/4 cup water
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup self-rising flour
- 1/4 teaspoon salt
- Powdered sugar, optional
- Vanilla ice cream or creme fraiche (optional)
- 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).