Best 3 Peach And Pudding Cake Recipes
**Explore the Delightful Peach and Pudding Cake: A Culinary Symphony of Sweetness and Comfort**
Indulge in the delectable union of peaches and pudding cake, a classic dessert that combines the juicy goodness of ripe peaches with the velvety smoothness of creamy pudding, enveloped in a tender, moist cake. This timeless recipe promises an explosion of flavors and textures, making it a perfect treat for any occasion. With our carefully curated collection of peach and pudding cake recipes, you'll discover a symphony of sweet and comforting flavors that will tantalize your taste buds and leave you craving more. From classic variations to unique twists, our selection offers something for every palate, ensuring that you find the perfect recipe to satisfy your sweet tooth.
BLUEBERRY-PEACH PUDDING CAKE
Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception
Provided by JanetB-KY
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
- Heat oven to 350°.
- In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
- Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
- Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
- Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.
Nutrition Facts : Calories 531.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 70, Sodium 508, Carbohydrate 97.9, Fiber 2.8, Sugar 68.2, Protein 6.3
TENNESSEE PEACH PUDDING
This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH PUDDING CAKE
Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.
Provided by Galley Wench
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- Using electric mixer, beat butter in large bowl until smooth.
- Gradually beat in sugar.
- Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
- Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
- Transfer batter to baking dish, spreading evenly.
- Arrange peach slices over batter, overlapping slightly as needed.
- Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
- 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; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
- Cool 1 hour.
- Serve warm with whipped cream.
Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2
Tips:
- For a more intense peach flavor, use fresh, ripe peaches. If fresh peaches are unavailable, you can use frozen or canned peaches, but be sure to thaw and drain them before using.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
- To make the glaze, you can use either powdered sugar or granulated sugar. If you use powdered sugar, the glaze will be thicker and more opaque. If you use granulated sugar, the glaze will be thinner and more transparent.
- If you want a crunchier topping, you can add chopped nuts or granola to the streusel topping before baking.
- Serve the cake warm or at room temperature. It can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
This peach and pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet peaches, creamy pudding, and crunchy streusel topping is sure to please everyone. Whether you serve it warm or at room temperature, this cake is sure to be a hit.
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