Emily and her friend wanted to make a pie. I suggested making the peach cake from Lisi's Luscious Desserts. You can never go wrong with her recipes. And so, they did. The only thing that we didn't cook it as long as she called for. After 35 minutes, because we had to run out of the house, we took off the tin foil. Then let is cook around 30 minutes. It was plenty. We are out at the beach so the salt air might have something to do with that but it is definitely important to make sure the top doesn't burn and a toothpick comes out clean.
1 3/4 cups plus 2 tablespoons all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 3/4 cups sugar
1 1/2 tablespoons vanilla extract
2 large eggs
3/4 cup buttermilk
4 cups peeled sliced peaches (from about 3 pounds)
Preheat oven to 350 degrees. Lightly butter a 13×9×2 inch glass baking dish.
Whisk together the flour, baking powder, baking soda and salt.
the paddle attachment, beat the butter and sugar until smooth – and a
little lighter. About 3-4 minutes. Add the eggs one at a time on
medium speed, and then the vanilla.
Scrape and mix again.
the lowest speed, add 1/3 of the flour mixture, followed by 1/2 of the
buttermilk, repeat and finish with the flour. Scrape and mix again –
until all comes together.
Pour the batter into the prepared dish. Spread with a spoon or palette knife.
Arrange peaches over the batter – it is OK if some overlap.
or lightly butter a piece of tin foil. and cover the cake with the foil
(butter side down) - and seal tightly. Bake for 45 minutes covered.
the foil carefully, then bake another 40 minutes or so until the top is
a nice golden brown and the edges are crusty. A toothpick should come
out just barely clean.
Cool for about an hour – then serve warm with whipped cream. Yum.