PEACH PUDDING CAKE (HYDE PARK BAR AND GRILL IN AUSTIN, TX, FROM RSVP BON APPETIT, 8/2007.)

PEACH PUDDING CAKE (HYDE PARK BAR AND GRILL IN AUSTIN, TX, FROM RSVP BON APPETIT, 8/2007.) image

Yield 12 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
1 3/4 cups plus 2 T all purpose flour
2 1/4 t baking powder
3/4 t coarse kosher salt
1/2 t baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 3/4 cups sugar
2 T vanilla extract
2 large eggs
3/4 cup buttermilk
4 cups peeled, sliced peaches (about 3 pounds or six large peaches)
Whipped Cream for serving

Steps:

Preheat oven to 350 degrees F. Spray 13x9x2 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 the flour mixture alternately with buttermilk in 3 additions each, beating well between additions. 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 (can use parchment paper). Bake 45 minutes, then remove foil or parchment (cake may stick a bit). Bake until the top is brown and the edges are crusty, and tester inserted in the middle comes out clean, about 40 minutes longer. Cool one hour. Serve warm with whipped cream.