Fresh peaches from the Niagara Region - the first of the season - are in the markets now! I can remember as a child when my parents would take the trip to Vineland to pick up bushels and bushels of peaches. Mom would can hundreds of jars of this delicious fruit and they were often served as dessert. Even the smallest in the family knew where the "fruit cellar" was and felt proud to be summoned to get a jar of peaches for supper!
During the peach season, Mom often made this pudding - which she called "Tom Cake". It's quick and easy and can also be made with apples later in the Fall.
Mom always made this pudding in her glass casserole dish. I have one too and this is what I use when making this pudding as well. This was eaten while still warm, often soaked in a bowl of milk. Yummy Traditions!
Mom’s Peach Pudding Cake (Tom Cake)
1 or 2 eggs (I made this recipe cut in half so used 1 egg)
1 Cup Brown Sugar
Pinch of salt
1 tsp. vanilla
1 Cup Sour Cream
2 Cups Flour
1 tsp. Baking Soda
½ tsp. Cream of Tartar
½ tsp. Baking Powder
Beat above ingredients till mixed and smooth batter is formed.
Slice peaches (or substitute with apples) to cover bottom of greased cake pan. Pour batter over fruit and bake at 350 degrees for 45 minutes to 1 hour. Test with toothpick in centre of cake to see if baked.
Mom’s recipe reads: “Round casserole - cover bottom with fruit & 1 C brown sugar. Simmer while you mix batter (could simmer in pot and pour into baking dish). Pour batter over cooked fruit and bake as above”. I melted a Tbsp. of butter in the casserole dish and then sliced the peaches into the dish, sprinkled the sugar, and placed it in the oven until the batter was ready to pour on.
Till next time .......... be sure to enjoy some peaches!