Hyde Park Bar & Grill Wom Kim Peach Pudding

By Bettye

Ingredients

• 14 oz. butter at room temperature
• 3 1/2 cups granulated sugar
• 3 lg. eggs at room temperature
• 2 t. vanilla extract
• 3 3/4 cups all purpose flour
• 1 1/2 T. baking powder
• 1 t. baking soda
• 1 t. Kosher salt
• 1 2/3 lbs. frozen sliced peaches (not in syrup)
• 1 2/3 cups buttermilk

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees

1. Thaw and drain peaches
2. Using high speed on mixer, beat butter until smooth adding the sugar a little at a time. Beat until light and fluffy.
3. Reduce mixer speed to low, add vanilla, then add eggs one at a time until well incorporated.
4. Sift flour, baking powder and salt together.
5. Heat buttermilk until warm to touch then add baking soda, remove from heat.
6. Divide buttermilk approximately into three parts, divide flour mixture in half. Using low speed, slowly add buttermilk and flour into butter mixture alternating between the two as you go. Mix for 2 minutes.
7. Spray a 9 x 13 in. baking pan with vegetable spray, fill with batter and spread the peaches evenlly over the top (peaches will sink to the borrom during baking).
8. Cover pan with foil sprayed with vegetable oilon the underside.
9. Bake covered for 1 hour. Remove foil and bake for an additional 15 minutes until lightly browned on top.

Serve warm, covered with fresh heavy cream or sweetened cream.