Peach Blackberry Pudding Cake
120 Min

Peach Blackberry Pudding Cake

A beautiful and delicious relief from hot and sweltering summers in Texas is the abundance of local fruits, vegetables, and herbs. Peach season is in its prime and will last through for at least another month. Local wild blackberries are sweet and rich with vitamins and phytonutrients. This is also the only time in the year when I start to crave sweet treats and my desire to bake comes into full gear. But even a diehard cook like me does not want to spend too much time in the kitchen, so I gravitate towards easy and fast recipes. Take a page out of my life and try baking early in the mornings, even before you eat breakfast. Your kitchen will smell wonderful all day. Let the cake cool throughout the day and enjoy it later that evening. This mix, pour and bake pudding cake recipe is simple, quick, and given that it has 8 to 10 cups of fruit, a true celebration of the summer bounty. Enjoy it with just a drizzle of fresh unsweetened cream. The batter is just there to hold the fruit together and the only real work involves coring and slicing the peaches. Given how delicious they are, try not to eat them all!

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Cook Time

120 Minutes



Step 1
Preheat the oven to 325F. Grease a shallow baking pan roughly around 12 by 8 inches. Sprinkle it with a bit of sugar.
Step 2
In a large bowl, whisk together the all-purpose flour, cardamom, cinnamon, black pepper, baking powder and salt. Set aside. 
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, and sugar and mix on medium-high speed until smooth until creamy, and almost white in color. This will take about 3 to 4 minutes at least.
Step 4
Lower the speed and add the vanilla extract and eggs one at a time, mixing thoroughly after each addition.
Step 5
In a small saucepan over medium heat, heat the yogurt with the baking soda, stirring constantly, just until warm to touch and it begins to bubble. This goes very quickly so watch over it carefully.
Step 6
Add the dry ingredients alternating with the warm yogurt mixture, beginning, and ending with dry ingredients.   Pour half the batter into the greased and sugared baking pan and scatter half the fruit on top. Spread the remaining batter and on top of the fruit and scatter the remaining fruit over the batter. Cook at 325F for an hour or a little longer depending on the fruit. The cake should feel firm when the center is tested. Rest the cake for at least a couple of hours before serving.  
2 cups | 8.5 oz | 270 g All-purpose flour
1 tsp Ground cardamom
1 tsp Ground cinnamon
1/2 tsp Black pepper
2 tsp Baking powder
1/2 tsp Salt
1 3/4 sticks | 7 oz | 200 g Unsalted butter, softened
1 1/2 cups | 10.5 oz | 300 g plus more for lining the pan Sugar 
1 tsp Vanilla extract
2 large Eggs
3/4 cup | 6 oz | 170 g Plain whole milk yogurt
1/2 tsp Baking Soda
6 to 8 cups (roughly 2 pounds whole peaches) Sliced firm peaches (unpeeled), fresh
1 pound or 2 cups Whole blackberries

Notes & Variations

  • Firm, unripe peaches work best. Figs, nectarines, or other berries can replace the peaches and blackberries. Just try to not pick fruit with too much liquid or the cake might become soggy.
  • The activation of yogurt with baking soda makes for a fluffier and pudding like consistency in the cake.
  • For a sweeter finish, sprinkle 2 to 3 tablespoons of sugar on top of the fruit before baking the cake.
120 Min

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Baking with the Seasons!

Nothing like indulging in the fruits of our Earth.

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