Peach Pudding Cake

By Reen

From Hyde Park Grill in Austin TX

Ingredients

• 1 3/4 cups all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 tsp coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter (1 1/2 sticks)
• 1 3/4 cups sugar
• 2 tablespoons vanilla
• 2 large eggs
• 3/4 cup buttermilk
• 4 cups peaches, peeled and sliced (about 3 pounds

Preparation

Step 1

Preheat oven to 350°F.
2pray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.

Whisk flour, baking powder, salt, and baking soda in a medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, one at a time, incorporating well after each addition.

Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.

Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed. Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.

Bake 45 minutes. Remove foil (some cake make stick). Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.


Cool 1 hour. Serve warm with whipped cream.