Peach Pudding Cake

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READY IN: 1hr 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Spray 13 x 9 x 2 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 flour mixture alternately with buttermilk in three additions each, beating well between each addition.
  • Transfer batter to baking dish, spreading evenly.
  • Arrange peach slices over batter, overlapping slightly as needed.
  • Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
  • Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
  • Bake 45 minutes.
  • Remove foil (some cake may stick).
  • Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
  • Cool 1 hour.
  • Serve warm with whipped cream.
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