Name: Tennessee Peach Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: Filling:; 5 cups peaches, peeled and diced (fresh or frozen); 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup whole milk; 4 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg (optional); Topping:; 3/4 cup packed brown sugar; 3/4 cup granulated sugar; 3 tablespoons unsalted butter; 3 cups water; 1/2 teaspoon nutmeg

Tennessee Peach Pudding

Summer is synonymous with sunshine, warm breezes, and of course, delicious seasonal fruits. Tennessee peach pudding is a delightful dessert that captures the essence of the season in every bite. This traditional recipe combines fresh, juicy peaches with a crumbly cake batter and a sweet, buttery topping, resulting in a comforting and flavorful dish.

The beauty of Tennessee peach pudding lies in its simplicity. With readily available ingredients and straightforward instructions, it’s perfect for bakers of all levels. Whether you’re a seasoned cook or just starting your baking journey, this recipe is sure to become a summer staple.

This Southern dessert has a rich history, likely originating in the early 1900s. Peaches were a plentiful crop in Tennessee,and this pudding offered a creative way to use them in a delectable dessert.

While the classic recipe is fantastic, feel free to experiment! For a richer flavor, substitute melted butter for some of the milk in the cake batter. Craving a bit of crunch? Sprinkle chopped nuts over the batter before adding the topping.

So, ditch the store-bought desserts and whip up a batch of Tennessee peach pudding. It’s a guaranteed crowd-pleaser that will transport you to a simpler time with every delicious bite.

Questions I often get asked about this recipe:

Can I use frozen peaches?

Absolutely! Frozen peaches work well in this recipe. Just be sure to thaw them completely and drain any excess liquid before using.

I don’t have buttermilk. Can I use something else?
Yes! You can make your own buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Do I need to peel the peaches?
Peeling the peaches is optional. If the skins are very fuzzy, you may prefer to peel them. However, if the peaches are ripe and the skins are smooth, you can leave them on for added texture and nutrients.

How can I tell if the pudding is done?
The pudding is done when the filling is bubbly and a toothpick inserted into the center of the topping comes out clean.

How long will the leftovers keep?
Leftover pudding can be stored in the refrigerator for up to 3 days.

What you need to make Tennessee Peach Pudding:

Filling:

5 cups peaches, peeled and diced (fresh or frozen)

2 cups all-purpose flour

1 cup granulated sugar

1 cup whole milk

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon nutmeg (optional)

Topping:

3/4 cup packed brown sugar

3/4 cup granulated sugar

3 tablespoons unsalted butter

3 cups water

1/2 teaspoon nutmeg

How to make it:

Preheat your oven to 400°F (204°C). Grease an 8×8 inch baking dish.

Make the filling: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg (if using).

Stir in the milk and vanilla extract until just combined. Be careful not to overmix.

Gently fold in the diced peaches.Pour the batter into the prepared baking dish.

Make the topping: Combine the brown sugar, granulated sugar, butter, and water in a saucepan over medium heat. Bring to a boil, stirring constantly until the sugars dissolve.

Pour the hot topping mixture over the peach batter in the baking dish.Bake for 40-50 minutes, or until the filling is bubbly and a toothpick inserted in the center of the topping comes out clean.

Let the pudding cool slightly before serving. Enjoy it warm or at room temperature, topped with vanilla ice cream, whipped cream, or Cool Whip (optional).

Tips:

If using fresh peaches, be sure to choose ripe but firm ones.

For a richer flavor, substitute melted butter for the milk in the cake batter.

You can add a sprinkle of chopped pecans or walnuts over the batter before adding the topping for extra crunch.

Leftover pudding can be stored in the refrigerator for up to 3 days.

Latest Reviews:

This pudding is a winner! – Peaches were perfectly sweet and the topping had a nice caramelized crunch. Definitely serving this again for our next family gathering. 5 stars! Stephanie S.

Followed the recipe exactly and it turned out amazing! – The cake batter was so easy to mix up and the peaches were juicy and delicious. Perfect summer dessert! Thanks! Janey M.

Made this with some leftover peaches and it was a hit! – Loved that it wasn’t overly sweet and the nutmeg added a nice warm touch. Will definitely be making this again! Kally Y.

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