Peach Pudding Cake Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - nonstick vegetable oil spray
  • 1 3/4 cups - all purpose flour
  • 2 tablespoons - all purpose flour
  • 2 1/4 teaspoons - baking powder
  • 3/4 teaspoons - coarse kosher salt
  • 1/2 teaspoons - baking soda
  • 3/4 cups - unsalted butter (3/4 cup = 1-1/2 sticks), room temperature
  • 1 3/4 cups - sugar
  • 2 tablespoons - vanilla extract
  • 2 - large eggs
  • 3/4 cups - buttermilk
  • 4 cups - peeled sliced peaches (from about 3 pounds)
  • - sweetened whipped cream
  • Directions:

    Preheat oven to 350° F. Spray 13x9x2-inch glass baking dish with vegetable oil spray.

    Whisk flour, baking powder, salt and baking soda in medium bowl.

    Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, 1 at a time, incorporating well after each addition.

    Using low speed, beat in flour mixture alternately with buttermilk in 3 additions each, beating well between additions.

    Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed.

    Spray sheet of foil with vegetable oil spray; cover cake with foil, spray side down, and seal at edges. Bake 45 minutes. Remove foil (some cake may stick).

    Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.

    Cool 1 hour. Serve warm with whipped cream.

    Brief Description

    As the cake bakes, the peaches sink to the bottom of the pan.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min
    Cook Time: 1 hour(s) 30 min

    Posted By:


    Posted On:

    December 31, 2019

    Print Recipe

    Speak Your Mind