Peach Pudding Cake

Kind of a cobbler, kind of a cake, but not! This fresh peach concoction is best served warm with a little ice cream on the side.

1 cup all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup whole milk
3 cups sliced peeled fresh (or frozen) peaches
TOPPING:
1-1/2 cups water
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 Tbsp butter
1/4 tsp ground nutmeg

1. Preheat oven to 400°. Combine flour, granulated sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined, then fold in the peaches. Spread into a greased 8-in. square baking dish.
2. For the topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over the peach mixture. Bake until filling is bubbly and a toothpick inserted in the topping comes out clean, 40-50 minutes. Serve warm or cold.

Servings: 8

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