Spring for peach pudding cake

I know that patience is virtuous and we’re supposed to live in the present moment as much as we can, but about this time every year I find it difficult not to want to lurch forward into the summer fruit season in all ways, but with baking in particular.

I want to grab the earliest peach, even if it’s not the best peach, simply to get peach-primed, at least in spirit.

My preferred peach-priming exercise is this pudding-cake, which can be made with not-quite-ready peaches (or even with frozen, unsweetened peaches — they work surprisingly well).

This nice little summer-anticipation recipe makes a great breakfast treat, as well as a special treat for dessert or afternoon tea. Serve it warm, about 30 minutes after it comes out of the oven, for maximum ambience.

Peach pudding cake

Nonstick spray for the pan

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

½ teaspoon allspice or ground cloves

2 large eggs

1 cup (packed) light brown sugar

1 cup milk

1 teaspoon pure vanilla extract

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