Peach Pudding Cake – a delicious recipe with peaches, brown sugar, vanilla, water, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F Grease and lightly flour a 9-inch round cake pan or springform pan.
2
Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water.
3
Simmer 5 minutes.
4
Cool.
5
Combine butter and sugar and beat with a mixer at medium speed until well blended.
6
Add eggs and beat until light and fluffy.
7
Add flour, salt and syrup from cooked peaches; beat until blended.
8
Place peaches cut side down in prepared pan; top with batter.
9
Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean.
10
When cool, sprinkle with confectioners sugar, if using.
11
Serve with vanilla ice cream or creme fraiche, if desired.
490
kcal
Calories
28
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 peaches (halved and peeled), 2 teaspoons brown sugar, ½ teaspoon vanilla extract, ¼ cup water, 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.
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