Recipe: Peach Pudding Cake with Brown Sugar Sauce
After the cake is done, let it rest for 5 minutes, then serve. Top with whipped cream or ice cream, if desired.
- 1 15.25-ounce can cling peach halves in heavy syrup
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 2 teaspoons vanilla extract, divided
- 1 cup flour
- 1/3 cup sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- whipped cream or ice cream, for serving
Preheat oven to 350. Grease a 9-inch pie pan.
Drain the peaches and reserve the syrup. Chop the peaches into 3/4-inch pieces and place into the bottom of the prepared pie pan.
Measure the syrup; add water to make 3/4 cup liquid. Pour the syrup into a small saucepan and add the brown sugar, cinnamon, butter, and 1 teaspoon vanilla; bring to a boil, stir to combine, then remove from heat.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine the buttermilk and remaining 1 teaspoon vanilla; pour into the flour mixture and stir to combine well.
Pour the cake batter over the peaches and spread to cover the peaches as much as possible. Pour the syrup over the cake and bake for 30-35 minutes until a toothpick inserted into the center comes out clean and the peach sauce is bubbling.
Makes 8 servings.
This recipe was written Mary Bilyeu and originally posted on AnnArbor.com on Jan. 19, 2012.