Peach Pudding Cake
Peach Pudding Cake

Now that we're almost midway into September, I know I should be posting recipes featuring apples, pumpkins, butternut squash and other fall specialties, but with 4 pounds of fresh-from-the-farm peaches still hanging out on my kitchen counter, what's a baker to do? So come and hang onto the summer with me a little bit longer as I list the reasons you need to make this luscious peach pudding cake asap!!!

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1.  Peaches are still very much in season--note the towering market displays of them.

2.  Not to nitpick, but it's technically still summer for at least a week.

3.  If you don't make this now you'll have to wait an entire year to try it and if you're like me, you're also likely to forget about it and/or somehow misplace the recipe.

4.   Look at that golden crust and generous, juicy peach slices peaking through. Now imagine a pudding-like interior. Your autumnal resolve is weakening, right?

5.  The whole thing comes together frightfully easily.

6.  And most importantly, you will adore each and every creamy, crunchy, peachy bite and so will anyone who tastes it as they pledge their undying loyalty, affection and first born to you!!

Ignore the season and MAKE THE CAKE!! I promise you won't regret it!!

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Peach Pudding Cake

Makes at least 12 servings
Prep Time:  20 minutes; Bake Time:  An hour and 30 minutes


  • 1 ¾ plus 2 tablespoons unbleached, all-purpose flour
  • 2 ¼ teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 ½ sticks) unsalted butter, room temperature
  • 1 ¾ cups sugar
  • 2 tablespoons vanilla extract
  • 2 large eggs  
  • ¾ cup well-shaken buttermilk  
  • 3 ½ pounds fresh ripe peaches, peeled and sliced (about 5 cups)--I always cook peaches for a minute in boiling water and then drop them into an ice water bath immediately so that the skin peels off easily, but you can just peel them as is if that's easier for you.

The Recipe

1.  Preheat oven to 350º F. Spray a 13x9x2 glass baking dish with nonstick cooking spray. 

2.  In a medium bowl, whisk the flour, baking powder, salt and baking soda together and set aside. 

3.  Use an electric mixer to beat the butter until smooth. Slowly beat in the sugar. Then add in the vanilla and beat well. Add the eggs one at a time, beating well between each addition and scraping down the bowl as necessary. On low speed, beat in flour mixture, alternating with the buttermilk in 3 additions, making sure to beat well between each addition, scraping down the bowl. 

4.  Scrape the batter into the prepared dish and place the peach slices all over the top, overlapping then if necessary. Spray a length of aluminum foil large enough to cover the pan and then with the sprayed side down, cover the pan tightly with the foil, sealing the edges well.

5.  Bake for 45 minutes. Then remove foil. Don't worry if some of the cake sticks to the foil. Return cake to oven and bake for another 45 minutes until top is golden, edges are crusty and a tester inserted into the center, comes out clean (the center will be pudding-like however). Cool for 1 hour and serve as is or with ice cream or whipped cream. Leftovers can be stored in an airtight container in the fridge for several days and eaten cold or reheated in the microwave.


Note:  Recipe adapted from Bon Appetit Magazine, August 2007. 

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