Peach Pudding Cake (Tennessee)

Plump and juicy peach slices are baked into a soft and fluffy cake and covered with a ridiculously crunchy and buttery topping. This rustic dessert is not just delicious, but its sweet aroma will drive you crazy, too. The best part? It's not even hard to make. It's an easy-peasy peach recipe you'll want to make again and again. Tennessee peach pudding is the definition of southern comfort. It's like a cobbler but made 10 times better by the crunchy crust on top. Topped with a scoop or two of vanilla ice cream, you'll have a delightful breakfast or dessert.

Filling:
5 cups peaches, peeled and diced, fresh or frozen
2 cups all-purpose flour, unbleached
1 cup sugar
1 cup whole milk
4 tsp. baking powder
1 tsp. sea salt
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
¼ tsp. ground nutmeg

Topping:
¾ cup brown sugar
¾ cup sugar
3 Tbsp. unsalted butter
3 cups water
½ tsp. ground nutmeg

To Serve:
ice cream or whipped cream

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6) (200°C/180°C fan, Gas Mark 6) and lightly grease a 9x13" baking dish with butter or non-stick spray.

In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved. Remove from heat and set aside.

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.

Whisk in milk and vanilla extract until smooth, then fold in diced peaches.

Pour filling into greased baking dish, then pour topping on top. Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through.

Remove from oven and let cool 15 minutes before serving. Serve with ice cream or whipped cream if desired.

Makes 8 servings.