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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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There is an abundance of peaches in Tennessee this year! Use the juiciest peaches you have for this one. Fresh peaches are simmered into a syrup that is folded into the cake batter which gives it the pudding texture. Read more . This recipe is peachy-keen! Ingredients:
6 ripe peaches, peeled and halved |
2 tsp brown sugar |
1 vanilla bean, split lengthwise and seeds removed (or 1/2 tsp vanilla extract) |
1/4 cup water |
8 tbsp butter, softened |
1/2 cup sugar |
2 eggs |
1 cup self-rising flour |
1/4 tsp salt |
confectioner's sugar (optional) |
vanilla bean ice cream or creme fraiche (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a 9-inch round cake pan or springform pan.
3. Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water over medium-high heat on stove. Simmer 5 minutes and then let cool.
4. Combine butter and sugar and beat with a mixer at medium speed until well blended.
5. Add eggs and beat until light and fluffy.
6. Add flour, salt and syrup from cooked peaches and beat until blended.
7. Place peaches cut side down in prepared cake pan, top with batter.
8. Bake 35 to 40 minutes, until golden and a toothpick inserted comes out clean.
9. When cool, sprinkle with confectioner's sugar, if desired.
10. Serve with ice cream or creme fraiche.
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