The hum of a lazy Sunday morning filled our kitchen as I sifted through a basket of peaches I’d picked up from the local fruit stand. The sun streamed through the window, catching on the golden skin of the peaches and making them glow.
My kids were arguing over who got the first turn at the toast, and my husband was curled up with the Sunday paper, mumbling about needing coffee before tackling the crossword. Somehow, in the middle of that ordinary chaos, I felt inspired to make something that would bring everyone together at the table—a dessert that was simple, sweet, and comfortingly homey.
I pulled out my favorite 9×13-inch baking dish and started peeling and slicing the peaches, letting the aroma fill the air. The idea of a warm, gooey pudding bubbling with the sweetness of summer peaches was irresistible. I wanted something that was easy enough for a busy parent like me to whip up on a weekend but impressive enough to make everyone pause and savor.
By the time I poured the brown sugar sauce over the peaches, I could already hear my family crowding around, impatient with anticipation. Tennessee Peach Pudding isn’t just a dessert; it’s a little Sunday ritual, a warm hug in a dish, and an opportunity to slow down and enjoy the small moments.
Short Description
Tennessee Peach Pudding is a warm, comforting dessert with a golden cake-like top and a rich, gooey peach-bottom layer. Drizzled with a buttery brown sugar sauce, it’s perfect for family gatherings or casual weekend treats.
Key Ingredients
For the Peach Filling:
- 4 cups fresh peaches, peeled and sliced (or canned, drained)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ cup milk
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Brown Sugar Sauce:
- 1 ½ cups packed brown sugar
- 1 ½ cups boiling water
- 4 tablespoons unsalted butter
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Small saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Peaches
Peel and slice fresh peaches, or drain canned peaches thoroughly. Set aside while preparing the batter. The peaches should be juicy but not overly wet, so your pudding isn’t watery.
Step 2: Make the Batter
Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add milk, melted butter, and vanilla extract. Stir until smooth, then gently fold in the peaches. The batter should be thick enough to hold the fruit evenly but still pourable.
Step 3: Spread in Baking Dish
Grease a 9×13-inch baking dish with butter or cooking spray. Pour the peach batter evenly into the dish, spreading it so each slice will have peaches in every bite.
Step 4: Prepare the Brown Sugar Sauce
In a small saucepan, combine brown sugar, butter, and boiling water. Stir until sugar dissolves completely and butter melts. Carefully pour the sauce over the peach batter—do not stir. The sauce will sink as it bakes, creating a luscious, caramel-like bottom layer.
Step 5: Bake
Place in preheated oven and bake 45–50 minutes. The top should be golden brown and firm, while the bottom remains gooey and pudding-like. For visual cue, check that edges are bubbling slightly and a toothpick inserted in the top comes out mostly clean with a few moist crumbs.
Step 6: Serve
Allow to cool slightly for 10–15 minutes. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Troubleshooting Tips:
If your peaches release too much juice, drain slightly before mixing.
To prevent the cake from sticking, grease the dish thoroughly or line with parchment paper.
For firmer pudding, bake an extra 5 minutes and check texture.
Why You’ll Love This Recipe
Sweet and Comforting: Juicy peaches and brown sugar sauce create a warm, inviting flavor.
Simple to Make: Minimal prep and straightforward steps make it ideal for busy parents.
Family-Friendly: Loved by kids and adults alike, perfect for weekend treats.
Versatile: Can serve as dessert, brunch treat, or a special snack with coffee.
Mistakes to Avoid & Solutions
Peaches Too Juicy: Drain canned peaches or pat fresh ones dry.
Overmixing Batter: Gently fold ingredients to avoid dense cake.
Uneven Baking: Spread batter evenly and bake in the center of the oven.
Burnt Top: Cover loosely with foil if browning too quickly; remove foil in the last 10 minutes to crisp top.
Serving and Pairing Suggestions
Serve warm in individual bowls or family-style in the baking dish.
Pair with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Perfect with a cup of coffee or sweet iced tea for a leisurely Sunday treat.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 3 days.
Reheat gently in a 350°F oven for 10–12 minutes or microwave individual portions for 30–45 seconds.
Sauce may thicken in the fridge; loosen with a teaspoon of warm water when reheating.
FAQs
1. Can I use frozen peaches?
Yes, but thaw and drain them well to avoid excess liquid in the pudding.
2. Can I make this ahead of time?
Yes, assemble the pudding a day ahead, refrigerate, and bake just before serving.
3. Can I use alternative milk?
Almond, oat, or soy milk works; the flavor will be slightly different but still delicious.
4. How do I get a gooey bottom layer?
Pour the hot brown sugar sauce over the batter without stirring—it will sink and caramelize as it bakes.
5. Can I halve the recipe?
Yes, use an 8×8-inch dish and reduce baking time by 10–15 minutes, checking for doneness.
Tips & Tricks
Toss peaches lightly in a teaspoon of sugar before folding into batter for extra sweetness.
Use unsalted butter to control saltiness in the brown sugar sauce.
Let pudding rest 10 minutes before serving to set the layers.
Recipe Variations
Bourbon Peach Pudding: Add 2 tablespoons bourbon to the brown sugar sauce for a subtle kick.
Spiced Pudding: Add ¼ teaspoon ground ginger and ¼ teaspoon cloves to the batter for warmth.
Mixed Fruit: Substitute half the peaches with plums or nectarines for a colorful twist.
Final Thoughts
Making Tennessee Peach Pudding feels like capturing a little piece of summer in a dish. The smell of peaches mingling with brown sugar in the oven has a way of slowing down time and drawing everyone into the kitchen. It’s easy enough to make on a weekday, indulgent enough for a special occasion, and comforting enough to feel like a hug in dessert form. I love that it can be served straight from the dish, family-style, making it perfect for sharing without fuss.
The golden cake top hides a rich, caramel-like bottom that keeps everyone coming back for seconds. With just a handful of ingredients, it manages to feel special without being complicated. Tennessee Peach Pudding is proof that desserts don’t have to be fancy to be unforgettable.
Tennessee Peach Pudding
Ingredients
For the Peach Filling:
- 4 cups fresh peaches peeled and sliced (or canned, drained)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ cup milk
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract
For the Brown Sugar Sauce:
- 1 ½ cups packed brown sugar
- 1 ½ cups boiling water
- 4 tablespoons unsalted butter
Instructions
- Peel and slice fresh peaches, or drain canned peaches well, and set aside. Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add milk, melted butter, and vanilla extract, stirring until smooth, then gently fold in the peaches.
- Grease a 9×13-inch baking dish and pour in the peach batter evenly.
- In a small saucepan, combine brown sugar, butter, and boiling water, stirring until melted and smooth. Pour the sauce carefully over the batter without stirring.
- Bake 45–50 minutes until the top is golden and firm and the bottom is gooey, checking that edges bubble and a toothpick comes out mostly clean with a few moist crumbs.
- Let cool 10–15 minutes, then serve warm, optionally with vanilla ice cream or whipped cream.
