Gluten-Free Peach Pudding Cake
Based on a Meyers Family recipe
Servings 8
Calories 259kcal
Equipment
- 8-inch square baking pan, greased
- 2 medium mixing bowls
Ingredients
- 2 cups peaches sliced, fresh or thawed from frozen
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon fresh lemon juice
- 1 cup King Arthur Measure-for-Measure Flour
- 1½ cups granulated sugar divided
- 1 teaspoon baking powder
- ½ cup lowfat milk or dairy-free milk
- 3 tablespoons unsalted butter melted, or dairy-free butter
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat the oven to 350° F/175° C.
- In one of the bowls, toss the peaches with the cinnamon, nutmeg, and lemon juice. Pour into the prepared baking pan.
- In the other bowl, whisk together the gluten-free flour, ¾ cup sugar, and baking powder. Stir in the milk and melted butter. The batter will be very thick. Spoon over the peaches.
- In the same bowl, stir together the remaining sugar and cornstarch and sprinkle over the batter. Slowly pour the boiling water all over the pan. The water will rise up and pool, but it will combine with the batter as it cooks.
- Bake in the preheated oven for 55 to 60 minutes, until the cake tests done and is golden and a little crunchy on top. Serve warm with ice cream.
Nutrition
Calories: 259kcal | Carbohydrates: 54g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 9mg | Potassium: 150mg | Fiber: 2g | Sugar: 42g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg