Friday, February 24, 2012
Wom Kim's Peach Pudding
This is a delicious dessert that they have at Hyde Park Bar & Grill in Austin, and apparently at some point the recipe was published in a magazine and a few bloggers have reposted it (and me, too). It's a moist cake with peaches in it, served warm with fresh cream. SO GOOD.
Yield: 12 servings
vegetable oil spray
1 3/4 cups plus 2 tablespoons all purpose flour
2 1/4 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
3/4 cups (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons vanilla extract
2 large eggs
3/4 cups buttermilk
4 cups peeled sliced peaches (from about 3 pounds)*
heavy cream (whipping cream, but don't whip it)
Preheat over to 350F. Spray a 13x9x2-inch glass baking dish with vegetable oil spray. Whisk flour, baking powder, salt, and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, 1 at a time, incorporating well after each addition. Using low speed, beat in flour mixture alternately with buttermilk in 3 additions each, beating well between additions.
Transfer batter to baking dish, spreading evenly. 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. The peaches will sink to the bottom as it bakes.
Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer. Cool 1 hour. Serve warm in a shallow bowl with cold cream poured over it.
* another recipe says you can use 1⅔ lbs. frozen sliced peaches (not in syrup, and thawed)
Per Serving: 335 Calories; 13g Fat (33.8% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 291mg Sodium.
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