Nectarine and White Peach Pudding Cake

Some good friends of ours received a large case of white peaches from their friends who had visited the Central Valley area. Our friends couldn't eat all those peaches and shared half of the case with us and other friends.

We already had some nectarines that were starting to get a tad mushy, so I combined them with some white peaches to make this scrumptious, easy dessert. It is an adaptation from a recipe I saved many years ago from an issue of Gourmet magazine. All ingredients are organic.

It serves 6 to 8 people.

You will need:

1/4 cup water

1/3 cup plus 1/2 cup sugar

1 tablespoon of the juice from a fresh lemon

1 teaspoon of cornstarch

A combination of 8 nectarines and white peaches cut into 1-inch chunks

1 cup of all-purpose flour

1 3/4 teaspoons baking powder

1 teaspoon salt

1 large egg, at room temperature

1/2 cup of whole milk

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

First put your oven rack in the middle position and preheat the oven to 375 degrees F.

Butter lightly an oval baking dish that is 12-inches long by 7-inches wide (at the widest point) or a 9-inch square baking dish.

In a small saucepan, stir together the water, 1/3 cup sugar, lemon juice, and cornstarch. Then add the chunks of peaches and nectarines and stir well to coat the chunks. Bring the pan to a simmer and simmer for about 10 minutes, stirring occasionally, until the chunks of fruit start to soften. Remove the pan from the heat.

In a medium bowl, whisk together the flour, baking powder, salt and remaining 1/2 cup of sugar.

In a large bowl, whisk together the egg, milk, vanilla and melted butter.

Gradually add the flour mixture into the large bowl, whisking until all ingredients are combined.

Spoon the batter into the baking pan and spread it evenly.

Pour the fruit mixture over the batter, distributing evenly.

Bake for 25 to 30 minutes, until a knife inserted into the center of the cake comes out clean.

Cool the pan on a rack for 10 minutes, then serve.


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