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    You are in: Home / Recipes / Peach Pudding Cake Recipe
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    Peach Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Ceezie's Note:

    Fresh peaches are simmered to make a syrup that is folded into the cake batter, giving it a pudding-like texture. Use the juiciest peaches possible. This recipe is inspired by one from Jamie Oliver’s The Naked Chef Takes Off Recipe Source: Relish Mag

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Grease and lightly flour a 9-inch round cake pan or springform pan.
    2. 2
      Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. Simmer 5 minutes. Cool.
    3. 3
      Combine butter and sugar and beat with a mixer at medium speed until well blended. Add eggs and beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended.
    4. 4
      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, sprinkle with confectioners’ sugar, if using. Serve with vanilla ice cream or crème fraîche, if desired.

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    Nutritional Facts for Peach Pudding Cake

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 343.5
     
    Calories from Fat 157
    45%
    Total Fat 17.4 g
    26%
    Saturated Fat 10.2 g
    51%
    Cholesterol 111.2 mg
    37%
    Sodium 494.6 mg
    20%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 26.5 g
    106%
    Protein 5.2 g
    10%

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