Peach Pudding Cake

May 07, 2009

YIELD: 6 servings

Ingredients

6	ripe peeled peaches, halved
2	tsp. brown sugar
1	vanilla bean, split lengthwise and seeds removed, or ½ tsp vanilla extract
¼	cup water
8	tbsp. butter, softened
½	cup sugar
2	eggs
1	cup self-rising flour
¼	tsp. salt
	Confectioner’s sugar, optional
	Vanilla ice cream or whipped cream, optional

Directions

Preheat oven to 350F.

Grease and lightly flour a 9 inch round cake pan or spring form pan.

Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds or vanilla extract and water. Simmer 5 minutes. Cool.

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.

Place peaches cut side down in prepared pan; top with batter. Bake 35-40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, sprinkle with confectioner’s sugar, if desired.

Serve with vanilla ice cream or whipped cream.