Man, oh man. I need me some fresh peach pudding cake. I was trying to remember when I made this (it had to have been mid- August), and of course, I had planned on sharing it with you when peaches were on everyone's minds and kitchen counters. I barely remember taking these photos, but what I DO remember is how luscious and incredibly good it was. Just melt-in-your-mouth, creamy, peachy goodness.
And then a month went by (read all about that here) and finally Dad came home from the hospital, and now he’s back in there, and if I had a minute to be in the kitchen, I would love to make this gorgeous cake again.
Somewhere in that month that we spent within the sterile confines of Dad’s hospital room, summer turned to fall and summer’s peaches, figs and tomatoes gave way to soups, stews, and all things pumpkin. Forgive me if I’m not ready yet. And in the hopes that you might still have a few peaches on your counter, there’s this lovely cake that would most definitely do them proud. Here’s the recipe…
JAMIE OLIVER'S FRESH PEACH PUDDING CAKE
Recipe via Relish Magazine
This is such a beautifully luscious cake. If you are using vanilla extract instead of the vanilla beans, just add it to the batter instead of the pan with the peaches.
6 ripe peaches, peeled and halved
2 teaspoons brown sugar
1 vanilla bean, split lengthwise and seeds removed, or 1/2 teaspoon vanilla extract
1/4 cup water
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup self-rising flour
1/4 teaspoon salt
Powdered sugar, optional
Vanilla ice cream or creme fraiche for serving (optional)
Preheat oven to 350F. Grease and lightly flour a 9-inch round cake pan or springform pan.
Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. Simmer 5 minutes. Cool.
Combine butter and sugar; beat with a mixer at medium speed until well blended. Add eggs; beat until light and fluffy. Add flour, salt and syrup from cooked peaches (and the vanilla if using that instead of the vanilla beans); beat until blended.
Place peaches cut side down in prepared pan; top with batter. Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, remove from pan and sprinkle with powdered sugar, if using. Serve with vanilla ice cream or creme fraiche, if desired.