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Category: Desserts

Warm Fresh Peach Pudding Cakes

To me, barbecued chicken tastes better in the heat of summer than any other time of year. It's perfect for a buffet or picnic. But to satisfy my taste, I started a quest for a lighter, bronzed rendition of barbecued ... Read more

Total time: 1 hour 10 minutes | Serves 6
Note: These are best served with scoops of vanilla ice cream.

Sliced peach topping

  • 3 large ripe peaches
  • 1 to 2 tablespoons sugar

Step 1Cut shallow "'X" in bottom of each peach and carefully immerse in large pot of boiling water. After 15 seconds, remove 1 and try to pull peel back. If it comes away easily, remove peaches and rinse under cold water before peeling. Cut peaches in half and remove pits. Cut into slices. Toss with sugar and let rest at room temperature 1 hour.

Cakes

  • Butter, for greasing
  • 2/3 cup cake flour, plus more for preparing souffle dishes
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large ripe peaches
  • 6 tablespoons butter, cut into pieces, room temperature
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons sour cream (light or fat-free are OK)

Step 1Generously grease 6 (2/3-cup) souffle dishes or custard cups. Lightly coat each with flour, tapping out excess. Set aside on baking sheet.

Step 2Sift 2/3 cup flour, baking soda and salt. Set aside.

Step 3Peel peaches, cut in half and remove pits. Place 1 1/2 peaches in food processor fitted with metal blade; puree. You should have about 3/4 to 1 cup. Add butter, sugar, egg and vanilla. Process until smooth. Spoon sour cream in circle on batter; spoon dry ingredients over. Pulse until just mixed; it's OK if a little flour remains on surface.

Step 4Ladle 1/4 cup batter into each prepared dish. Cut remaining peaches into very thin slices. Arrange slices, overlapping, on batter, dividing evenly. Spoon remaining batter over, dividing evenly.

Step 5Bake at 350 degrees until browned and a toothpick inserted into center comes out moist but not gooey, about 30 to 32 minutes. Cool slightly on wire rack. Invert on dessert plates. (Can be baked a day ahead, completely cooled and refrigerated, covered airtight. Let come to room temperature before reheating. To serve, reheat cakes, uncovered, in 225-degree oven 15 minutes.)

Step 6Top with Sliced Peach Topping and juices, dividing evenly. Serve immediately.

Each serving:
297 calories; 229 mg sodium; 68 mg cholesterol; 13 grams fat; 43 grams carbohydrates; 3 grams protein; 0.58 gram fiber.
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