real life test kitchen: peach pudding cake

shelter_peachcake.jpg

I missed a week of recipe testing last week — working around the new house kept me out of the kitchen. I made up for the other day with a delicious recipe from the August issue of Bon Appetite. It’s from the “Readers’ Favorite Restaurant Recipes” section — Peach Pudding Cake from the Hyde Park Bar & Grill in Austin, Tx. It sounded like the perfect end-of-summer treat to share with new neighbors and a scoop of vanilla ice cream. Making it was simple — as long as you carefully mix all the ingredients as instructed. Baking, as I am learning, is a science — so if a recipe says to alternatively add the buttermilk and the flour mixture to the batter, you had better listen. The cake itself is a pretty simple, vanilla cake — a generous helping of buttermilk keeps it super moist, almost like bread pudding. Sliced peaches are placed ontop while baking and sink to the bottom by the end. The best thing about this cake is that I made last Friday, and as we polish it up today, Tuesday night, it tastes just as good as the night it came out of the oven. Heavenly. I couldn’t find the recipe online to link to, so click through to the next page and I will share. — Angela M.

Peach Pudding Cake, from Hyde Park Bar & Grill
as seen in Bon Appetite, August 2007

Nonstick veggie oil spray
1 3/4 plus 2 tbs all purpose flour
2 1/4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter at room temp
1 3/4 cup sugar
2 tbs vanilla extract
2 large eggs
3/4 cup buttermilk
4 cups peeled, sliced peaches (about 3 pounds)

Preheat oven to 350 degrees. Spray 13X9X2 inch glass baking dish with vegetable oil spray. Whisk flour, baking poder, salt and baking soda in a medium bowl. Using an electric mixer, beat butter in a large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, one at a time, incorporating weel after each addition. Using low speed, beat in flower mixture alternately with buttermilk in three additions each, beating well between additions.

Transfer batter to baking dish, spreading eavenly. 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.

Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted cinto center comes out clean, about 40 minutes longer. Cool one hour. Serve warm with whipped cream (or ice cream!).

From our partners
Mary

This sounds delicious and I’m going to make it for a party! But 2 tablespoons of vanilla sounds like a lot. Is that the correct measure? Thanks!

Angela M.

I will double check the recipe later tonight, but I remember thinking it as a lot because I used up all I had.

I am so happy! I moved from Austin to New Zealand two years ago and have not shut up about how much I miss this cake since (not to mention margaritas and tacos, but I digress). I cannot wait until the Southern Hemisphre summer so I can finally bake this cake. Yum! P.S. At Hyde Park they call it Wom Kim’s Peach Pudding and they serve it with warm cream.

Mary

I made this cake last week and it was delicious – very moist. I especially loved using fresh peaches. I did use 2 tbsp of vanilla; turned out fine! Thanks!

Suzanne

Thanks SO much for posting this! I had this cake at Hyde Park this weekend and it was fabulous!!!

Connie Marie

Thank you for this website…I have just spent hours looking through my magazines and miscellaneous files in seplace of this recipe. I made it last year for my mother-in-laws birthday, with her garden fresh peaches and I now have fresh peaches begging to be made into a cake (this cake specifically). Try this recipe, you won’t be dissappointed.

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caroline

I love you! I made this cake when it came out in the magazine. Then I just bought some fresh peaches with this recipe in mind but realized that I didn’t save it. Thank you sooooo much!!

Amy

This cake really is amazing. I just had it for the first time a few weeks ago in the restaurant, which is in my neighborhood. I am normally a chocolate person but ordered it out of curiosity, it sounded so delicious. I had to keep the rest of our table from eating my dessert! Then of course I had to make it at home, and seplaceed around till I found this recipe. The cake isn’t served with whipped cream or ice cream in the restaurant–it’s kind of like a Tres Leches, a warm cake with cold cream (I’m thinking heavy cream, or half-and-half?) poured over it, soaking through the cake and puddling around the plate. That’s what really sends it over the top.

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