Peach Pudding Cake

We are in the midst of a construction project at the beach so we are renting this summer.  We put aside all of our kitchen essentials when we packed last summer to bring with us this summer such as the coffee machine (god forbid we are without that), the Cuisinart, the KitchenAid, the spices and a few more things.  The baking pans were not part of the journey so we are making due with what we find.

This particular recipe calls for a 13X9X2 pyrex baking dish but we had this pie dish so I went with it.  It was the call.  So although baking is definitely more precise than cooking, sometimes it is ok to wing it a bit.

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, room temp
3/4 cup buttermilk

4 cups peeled sliced peaches (from about 3 pounds)

Preheat oven to 350 degrees.  Lightly butter a 13x9x2 inch glass baking dish or a pie dish like I did.

Whisk together the flour, baking powder, baking s, da and salt.

With 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.

On 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 spatula.

Arrange peaches over the batter – it is OK if some overlap.  I poured the peaches on top and just spread them evenly.

Spray 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.

Remove the foil carefully. When I took the tin foil off the top was not cooked and the batter came off on the foil.  It is ok.  Then bake another 40 minutes or so until the top is a nice golden brown and the edges are crusty.  Let cool for about an hour and serve with whipped cream or vanilla ice cream.  You could probably make this with blueberries too.  Yum!