Peach Pudding Cake
 Click to enlarge | Ingredients: Metric Units 4 c. peaches (about 3 large peaches)
1 c. sugar, divided 1 tsp. cinnamon 2 Tbsp. lemon juice 2 eggs 1/2 c. flour 2 tsp. baking powder 1 tsp. vanilla 1/4 tsp. salt |
Directions:
A lovely dessert for a summer evening with peaches in high season (and $1.69 per lb.!)
Preheat oven to 350°F.
Spray an 8 x 8 square baking dish with nonstick spray.
Pare and slice peaches into a large bowl. Add 1/2 c. sugar and cinnamon. Sprinkle with lemon juice. Stir to coat the fruit thoroughly with lemon juice and cinnamon-sugar.
In a medium bowl, make a batter of the remaining 1/2 c. sugar, flour, baking powder, vanilla, salt, and eggs.
Place the fruit in the baking dish. Top with the batter.
Bake at 350°F for 35 min., until the cake layer is golden brown.
Garnish with whipped cream or serve straight up.
Preheat oven to 350°F.
Spray an 8 x 8 square baking dish with nonstick spray.
Pare and slice peaches into a large bowl. Add 1/2 c. sugar and cinnamon. Sprinkle with lemon juice. Stir to coat the fruit thoroughly with lemon juice and cinnamon-sugar.
In a medium bowl, make a batter of the remaining 1/2 c. sugar, flour, baking powder, vanilla, salt, and eggs.
Place the fruit in the baking dish. Top with the batter.
Bake at 350°F for 35 min., until the cake layer is golden brown.
Garnish with whipped cream or serve straight up.
Submitted by Gretchen Grant
Contributed on: Tuesday August 21st, 2007 and modified on Monday April 21st, 2008
Contributed on: Tuesday August 21st, 2007 and modified on Monday April 21st, 2008