Peach cake pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Thickly sliced peaches, peeled and cored |
| 2 | tablespoons | White sugar |
| ½ | cup | Butter, softened |
| ½ | cup | White sugar |
| 2 | Eggs | |
| 1 | teaspoon | Grated orange rind |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Orange juice |
| ½ | teaspoon | Nutmeg |
| ⅔ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | pinch | Salt |
| ⅓ | cup | Milk |
Directions
%%%%% TOPPING %%%%%
In large bowl, combine the peaches, sugar, orange juice and nutmeg.
(Mix the sugar, orange juice and nutmeg seperately and stir until sugar is dissolved, then pour over peaches.) Toss to coat. Pour into a large baking pan (11x7). In seperate bowl, beat the butter and sugar until fluffy. Add the eggs, orange rind and vanilla. Beat until combined. Mix the flour with the baking powder and add to batter, alternately with the milk until light and fluffy. Arrange over top of the peaches and bake in a 375 F oven for about 45-55 minutes or until cake topping tests done. Can be served hot, warm, or cool.
Origin: Adapted from Canadian Living, Sept/95.
Shared by: Sharon Stevens, Oct/95.