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!).

This entry was posted on Wednesday, August 22nd, 2007 at 5:03 am and is filed under cooking, favorites. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.