Peach Pudding Cake

Total Time: 1 hr 55 mins Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 12
• non-stick vegetable oil cooking spray
• 1 3/4 cups all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/8 teaspoon coarse kosher salt
• 1/2 teaspoon baking 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)
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• sweetened whipped cream

Recipe

• 1 preheat oven to 350°f.
• 2 spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• 3 whisk flour, baking powder, salt, and baking soda in a medium bowl.
• 4 using electric mixer, beat butter in large bowl until smooth.
• 5 gradually beat in sugar.
• 6 beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• 7 using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• 8 transfer batter to baking dish, spreading evenly.
• 9 arrange peach slices over batter, overlapping slightly as needed.
• 10 mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• 11 spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• 12 bake 45 minutes.
• 13 remove foil (some cake may stick).
• 14 bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• 15 cool 1 hour.
• 16 serve warm with whipped cream.