Peach Blackberry Pudding Cake
Photo: Carolina Ayala / Contributor
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!