A lovely, warm peach dessert, this peach pudding cake tops saucy peaches with a light cake and a crispy, sugar-crusted top.
Why you’ll love this peach pudding cake
- Wondering what to do with those fresh peaches? This fresh peach dessert is a perfect choice!
- You can also make this easy peach dessert with frozen peaches or canned peaches.
- A lovely, warm peach dessert, with saucy peaches topped with a light cake and a crispy, sugar-crusted top. What’s not to love?!
- Halve the recipe to make a perfect peach dessert for two or double it to serve a crowd.
Ingredients and substitutions
Peaches – you can use either fresh, frozen or canned peaches for this peach pudding cake.
For fresh peaches, go for peaches that are ripe, for best results and flavour. You can even use slightly over-ripe peaches here, though they will probably break down a bit more, into a more jammy base.
For frozen peaches, thaw in a strainer to remove excess moisture before using.
For canned peaches, drain well and pat dry before using.
A tip for peeling peaches!
No need to boil and quickly cool peaches to get the skin off. Just grab a nice, sharp vegetable peeler and use it to peel the peaches. It will remove the skin just as efficiently without the fuss and muss.
Step-by-step photos
- Add a layer of fresh peaches to the bottom of the dish (or dishes).
- Top peaches with cake batter and spread out evenly.
- Sprinkle the white sugar and cornstarch mixture into an even layer over the batter.
- Pour a thin layer of boiling water over the top. Bake and enjoy!
Recipe tips!
- A full recipe as written will make 4 large ramekins, about 6 small ramekins or one 8×8-inch single dish. For a lovely peach dessert for two, use the “1/2” button to halve the recipe for two servings. Need more? Use the “2X” button in the Recipe Card to double the recipe and bake it up in a 9×13-inch pan.
- You can adjust the amount of sugar that is sprinkled on top, to taste, but don’t omit it completely, as the cornstarch added contributes to the thickening of the “pudding” at the bottom and the sugar provides a wonderful crispy, sugar-crusted topping once baked.
- You will probably not use all of the sugar/cornstarch topping. I have made a slightly bigger mixture, to accommodate different-sized dishes.
- Finally, try this dessert with other fruit throughout the year!
Making ahead, storing and freezing
These pudding cakes are best enjoyed warm and freshly baked, but you can probably assemble slightly ahead, if you’d like. Assemble through to the sprinkling of the sugar mixture. Cover loosely with a sheet of plastic wrap. When ready to bake, pour the boiling water over and pop into the oven.
For making further ahead, bake off, allow to cool, cover and refrigerate for up to 3 days. Re-heat puddings in the microwave or place onto a baking sheet, cover loosely with a sheet of aluminum foil and place into a 350F oven until warmed through, 10-15 minutes or so.
These pudding cakes should freeze well for a couple of months.
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Ingredients
- 2 cups peaches, peeled, pitted and sliced (about 4 medium peaches) *see Note 1 below for peach options
Cake Batter:
- 3/4 cup white granulated sugar
- 1/4 cup butter, at room temperature
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt, reduce to 1/4 teaspoon if using salted butter
- 1/2 cup milk
Topping before baking:
- 1/4 cup white granulated sugar
- 1 teaspoon cornstarch
- Pinch salt
- 1 cup boiling water
Instructions
- Preheat oven to 325F. (non convection) for glass or ceramic dishes or 350F (non convection) for a metal baking dish.
- Place 4 large or 6 small ramekins onto a baking sheet and set aside. *Alternately, you can make this in an 8×8-inch or 9-inch round baking dish with at least 2-inch high sides. If doubling the recipe, use a 9×13-inch baking dish.
- Prepare peaches and place into the bottom of baking dish or dishes.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar and butter at medium speed until light and fluffy, about 2 minutes. Add the vanilla and beat in.
- In a medium bowl, whisk together the flour, baking powder and salt. With the mixer on low, add the flour mixer alternately with the milk and mix in until well combined and smooth.
- Spread batter on top of peaches, dividing between dishes if making individual servings.
- In a small bowl, stir together the topping sugar and cornstarch. Sprinkle an even, thin layer over top of the cake batter. *You may not need quite all of the sugar mixture, depending on the baking dishes you are using or your personal taste. For my large individual ramekins, I generally sprinkle 1 1/2 – 2 teaspoons on each. So if making individual dishes, you'll likely have some leftover. Gently pour the boiling water over top, dividing between dishes if making individual servings. You may not need it all, but it should be at least about 1/2-3/4 inch deep. When assembled, your dish should have a little extra room at the top.
- Place in oven on top of baking sheet and bake for about 50-60 minutes, or until puffy and golden.
- Serve warm with a dusting of icing/confectioners' sugar, a drizzle of cream or a dollop of whipped cream or vanilla ice cream.
Notes
More Peach Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Amazing texture and flavour! I used homemade canned peaches and dried them well. I halved the recipe for two of us and there was enough for my husband’s lunch today. Simple and so delicious.
Love this! The recipe turned up in my email box yesterday and I’ve already made it twice. Once as written – fabulous! – and once with coconut oil instead of butter and almond milk instead of regular milk for a dairy free (vegan?) version for a friend with a milk allergy. Both were so good! Fits into six one cup wide mouth mason jars so you can put the lid on any leftovers and one batch on a quarter sheet pan fit and baked perfectly in my toaster oven so I didn’t heat up the house with my full sized oven.
10/10 will make again!
So glad to hear! And always good to know that it works with substitutions, as well. Thanks :)
I made this peach pudding cake and it was amazing! Really easy recipe to follow and everyone loved it. It took a little longer to cook than stated, however, I may have used too much water. Foolproof!
So glad you all enjoyed it, Terry :) Thanks so much!