Peach Pudding Cake Recipes

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TENNESSEE PEACH PUDDING



Tennessee Peach Pudding image

This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup 2% milk
3 cups sliced peeled fresh or frozen peaches
TOPPING:
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH UPSIDE DOWN CAKE I



Peach Upside Down Cake I image

This cake uses fresh peaches. Serve with whipped cream.

Provided by Judy Wilson

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 9

Number Of Ingredients 11

¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5 fresh peaches - peeled, pitted and halved
½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
  • Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g

UPSIDE-DOWN PEACH SPONGE



Upside-down peach sponge image

A moist, fruity cake which is perfect for an afternoon tea with friends

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Yield Cuts into 15 squares

Number Of Ingredients 10

250g softened butter , plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla paste or extract
2 tbsp caster sugar mixed with 1 tbsp flour
small punnet raspberries
2-3 x 400g/14oz cans peach halves, drained

Steps:

  • First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
  • To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
  • Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

FRESH PEACH PUDDING CAKE



Fresh Peach Pudding Cake image

Make and share this Fresh Peach Pudding Cake recipe from Food.com.

Provided by Helen Watson1

Categories     Dessert

Time 50m

Yield 1 (20 cm) cake

Number Of Ingredients 12

110 g plain flour
50 g caster sugar
1 teaspoon baking powder
1 pinch salt (generous)
50 g butter
1 egg
3 tablespoons milk
3 peaches, skinned
50 g demerara sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted

Steps:

  • Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
  • Rub in the butter, until the mixture resembles fine breadcrumbs.
  • Break the egg into a separate basin and beat it together with the milk.
  • Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
  • Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
  • Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
  • Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
  • In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
  • Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
  • This is nicest served warm with some very cold pouring cream.

Nutrition Facts : Calories 1673.1, Fat 72.3, SaturatedFat 43.1, Cholesterol 385.8, Sodium 1063.5, Carbohydrate 237.8, Fiber 8.9, Sugar 125.6, Protein 25.4

PEACH PUDDING CAKE



Peach Pudding Cake image

Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.

Provided by Galley Wench

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 16

non-stick vegetable oil cooking spray
1 3/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
3/8 teaspoon coarse kosher salt
1/2 teaspoon baking salt
1/2 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks)
1 3/4 cups sugar
2 tablespoons vanilla
2 large eggs
3/4 cup buttermilk
4 cups peaches, peeled and sliced (about 3 pounds)
1 teaspoon cinnamon
1 tablespoon sugar
sweetened whipped cream

Steps:

  • Preheat oven to 350°F.
  • Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Using electric mixer, beat butter in large bowl until smooth.
  • Gradually beat in sugar.
  • Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
  • Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
  • Transfer batter to baking dish, spreading evenly.
  • Arrange peach slices over batter, overlapping slightly as needed.
  • Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
  • Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
  • Bake 45 minutes.
  • Remove foil (some cake may stick).
  • Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
  • Cool 1 hour.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2

PEACH PUDDING CAKE



PEACH PUDDING CAKE image

Categories     Cake     Dessert     Peach

Yield 12 Servings

Number Of Ingredients 12

Nonstick vegetable oil spray
1¾ cups plus 2 Tbsp. all purpose flour
2¼ tsp. baking powder
¾ tsp. coarse kosher salt
½ tsp. baking soda
¾ cup (1½ sticks) unsalted butter, room temperature
1¾ cups sugar
2 Tbsp. vanilla extract
2 large eggs
¾ cup buttermilk
4 cups peeled sliced peaches (from about 3 lbs.)
Sweetened whipped cream

Steps:

  • Preheat oven to 350 F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Whisk flour, baking powder, salt, and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, 1 at a time, incorporating well after each addition. Using low speed, beat in flour mixture alternately with buttermilk in 3 additions each, beating well between additions. Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed. Spray sheet of foil with vegetable oil spray; cover cake foil, spray side down, and seal at edges. Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer. Cool 1 hour. Serve warm with whipped cream.

UPSIDE-DOWN PEACH CAKE



Upside-Down Peach Cake image

Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

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