Peach Pudding Cake

Serves 12

Ingredients

  • 1-¾ cups flour
  • 2-¼ tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1-½ sticks butter - room temperature
  • 1-¾ cups sugar
  • 2 tbsp vanilla
  • 2 large eggs
  • ¾ cup buttermilk (or whole milk mixed with 1 tbsp vinegar)
  • 4 cups peeled, sliced peaches (about 3 lbs)

How-to

  1. Preheat oven to 350 degrees
  2. Grease 13 x 9" glass baking dish
  3. Place flour, baking powder, salt and baking soda in bowl and whisk or stir
  4. In another bowl, add the butter and beat
  5. Gradually add sugar, vanilla and eggs and beat well
  6. Gradually add flour mixture alternating with buttermilk
  7. Transfer batter to baking dish and spread evenly
  8. Arrange peaches over batter (slightly overlap)
  9. Grease a piece of foil (large enough to cover the baking dish) with vegetable spray or vegetable oil
  10. Tightly cover cake with foil - greased side down – and seal edges
  11. Bake the cake for 45 minutes
  12. After 45 minutes remove the foil cover
  13. Place the cake back in the oven for an additional 40 minutes until top is golden brown, edges are crusty and tester comes out clean
  14. Cool for 1 hour before serving
  15. Serve as is or with a dollop of whipped cream or ice cream