Peach Pudding Cake Recipe

Name: Peach Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Garnish; sweetened whipped cream

Servings: persons

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
Garnish
sweetened whipped cream

1
Preheat oven to 350u00b0F.
2
Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
3
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
4
Using electric mixer, beat butter in large bowl until smooth.
5
Gradually beat in sugar.
6
Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
7
Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
8
Transfer batter to baking dish, spreading evenly.
9
Arrange peach slices over batter, overlapping slightly as needed.
10
Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
11
Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
12
Bake 45 minutes.
13
Remove foil (some cake may stick).
14
Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
15
Cool 1 hour.
16
Serve warm with whipped cream.

1281

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Peach Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions