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
- Preheat oven to 350 degrees
- Grease 13 x 9" glass baking dish
- Place flour, baking powder, salt and baking soda in bowl and whisk or stir
- In another bowl, add the butter and beat
- Gradually add sugar, vanilla and eggs and beat well
- Gradually add flour mixture alternating with buttermilk
- Transfer batter to baking dish and spread evenly
- Arrange peaches over batter (slightly overlap)
- Grease a piece of foil (large enough to cover the baking dish) with vegetable spray or vegetable oil
- Tightly cover cake with foil - greased side down – and seal edges
- Bake the cake for 45 minutes
- After 45 minutes remove the foil cover
- 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
- Cool for 1 hour before serving
- Serve as is or with a dollop of whipped cream or ice cream