But there is! And its glorious. My husband found this recipe online for strawberries and rhubarb, but my dad brought over a ton of peaches and I didn’t feel like making a cobbler, so I modified the Pudding Cake recipe for the peaches (and a few super duper ripe nectarines). It was probably one of my best (and easiest!) baking accomplishments. Ever. The moist cake soaks up all the yummy goodness of the cooked peaches and nectarines. It’s a pretty low sugar recipe – especially if you have sweet fruit. This is a recipe that is great for week nights or anytime – its something that you will love and your guests (if you care to share) will be impressed! I’m making this again this week, but with different fruit – I haven’t decided what yet.
Prepping is super easy, just cut and peel the peaches. My nectarines (I only had two) were so soft, I couldn’t peel them, but it didn’t seem to matter.
While you’re attending to your fruit, melt the butter and set aside – I don’t have a microwave, so I do it on the stove. You’ll want the butter melted, but not hot when you mix it into your wet ingredients
Once your fruit is cut and ready to go, place on stove with lemon juice, water, corn starch and a smidge of sugar
While your fruit mixture is simmering away, mix your dry ingredients into a small bowl
Then mix your wet ingredients together, all the while, checking your awesome fruit
Whisk dry and wet ingredients together it will have the consistency of thick pancake batter
Reserve 3/4 cup of cooked fruit mixture and liquid (I only did 1/2 cup and felt it wasn’t enough). Pour the rest into a greased 9×9 baking dish
Cover evenly with cake batter
Then pour reserved fruit mixture over top
Place in the oven for 25-30 minutes (my oven runs low, so I had to bake it for 30). Set on rack for 5 minutes and serve warm – but its great a room temperature too!
Peach and Lemon Pudding Cake
1/4 cup water
1 1/2 tsp cornstarch
1/4 cup plus 1/2 cup, sugar
3-4 cups peaches or fruit of your choice, cut and peeled as you prefer
1 large lemon, juiced
1 cup all-purpose flour
1 3/4 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk (original recipe called for whole, I used 2% and it tasted the same!)
1/2 cup (1 stick), unsalted butter
1 tsp vanilla extract
Place baking rack in middle of oven and preheat to 400 degrees. Butter a 9×9 glass or ceramic baking dish and set aside.
Melt butter while preparing fruit. Place fruit, water, 1/4 cup sugar (more or less depending on sweetness of fruit), lemon juice and corn starch in saucepan and cook until simmering, stirring constantly. Simmer for 3-4 more minutes and set aside.
In small bowl, whisk flour, 1/2 cup sugar, baking powder and salt.
Whisk together butter, milk, egg and vanilla in a large bowl. Slowly incorporate the flour mixture until blended completely.
Reserve 3/4 cup fruit mixture and liquid and set aside. Pour remaining fruit mixture into prepared baking dish and cover evenly with cake mixture. Sprinkle reserved fruit mixture on top and place in oven for 25-30 minutes.
When toothpick inserted in middle comes out with no batter, you’re done! Place on baking rack for 5 minutes and serve warm. Enjoy!
The Adventures of Alice in Kitchenland 