A lovely, warm peach dessert, this peach pudding cake tops saucy peaches with a light cake and a crispy, sugar-crusted top.

peach pudding cake in white ramekin with spoon

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.

Key Ingredients

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.

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

photo collage of steps to make peach pudding cake

  1. Add a layer of fresh peaches on the bottom of the dish (or dishes).
  2. Top peaches with cake batter and spread out evenly.
  3. Sprinkle the white sugar and cornstarch mixture into an even layer over the batter.
  4. Pour a thin layer of boiling water over the top. Bake and enjoy!

Baker’s Notes

  • 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 completely, as the cornstarch added contributes to the thickening 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-top 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.

peach pudding cake in white ramekin with spoon

peach pudding cake in white ramekin with spoon

Get the Recipe: Peach Pudding Cake

A lovely warm peach dessert, with saucy peaches topped by a light cake and with a crispy, sugar-crusted top. Make with fresh, frozen or canned peaches.
5 stars from 5 ratings
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 6 servings

Ingredients

  • 2 cups (254 ml) peaches, peeled, pitted and sliced (about 4 medium peaches) *see Note 1 below for peach options

Cake Batter:

  • 3/4 cup (150 g) white granulated sugar
  • 1/4 cup (57 g) butter, at room temperature
  • 1 teaspoon (1 teaspoon) vanilla
  • 1 cup (120 g) all purpose flour
  • 1 teaspoon (1 teaspoon) baking powder
  • 1/2 teaspoon (1/2 teaspoon) salt, reduce to 1/4 teaspoon if using salted butter
  • 1/2 cup (113 ml) milk

Topping before baking:

  • 1/4 cup (50 g) white granulated sugar
  • 1 teaspoon (2 g) cornstarch
  • Pinch salt
  • 1 cup (227 ml) boiling water

Instructions
 

  • Preheat oven to 325F. for glass or ceramic dishes or 350F 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 8x8-inch or 9-inch round baking dish with at least 2-inch high sides. If doubling the recipe, use a 9x13-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 the baking dishes you are using or your personal taste. For my large individual ramekins, I generally sprinkle on 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

1. You can make this dessert with fresh peaches, frozen peaches that have been thawed in a strainer to remove excess liquid and then patted dry or drained and patted dry canned peaches.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer
Calories: 306kcal, Carbohydrates: 56g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 270mg, Potassium: 187mg, Fiber: 1g, Sugar: 39g, Vitamin A: 442IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg
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