Fresh Peach Pudding Cake
Circle B Kitchen
Recipe from Jamie Oliver via Relish Magazine
This is such a beautifully luscious cake and a perfect vehicle to showcase your fresh summer peaches. 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.