Palisade Peach Pudding Cake
Sunnyside Cook
An upside-down cake that starts right side up, Palisade Peach Pudding Cake celebrates Colorado's remarkable summer stone fruit.
Ingredients
Cake
- Nonstick vegetable cooking spray
- 1 ¾ cups plus 2 tablespoons all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 2 tablespoons pure vanilla extract
- 2 large eggs room temperature
- ¾ cup buttermilk
- 4 cups peeled Palisade peaches or other fresh peaches, cut into ¼-inch thick slices (from about 2 pounds)—See instructions below
Whipped Cream Topping
- ¾ cup whipping cream
- ¼ cup Greek yogurt --any fat ratio will work
- 1 tablespoon confectioner’s sugar
- ½ teaspoon pure vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees F. Coat bottom and sides of 13X9X2-inch glass baking dish with nonstick vegetable cooking spray.
- To peel the peaches, bring a medium saucepan of water to a boil. Make sure the water is deep enough to totally submerge a peach. Cut a small X in the bottom of every peach (about ½-inch long). Lower each peach into the boiling water for 15-30 seconds, then lift out and drain. Transfer to bowl. Remove the peach skin and slice thinly when ready to top the batter.
- Whisk the flour, baking powder, salt, and baking soda in a medium bowl.
- Beat the butter in a large bowl with an electric mixer until smooth. Gradually mix in the sugar and beat until light and fluffy. Beat in the vanilla extract. Add the eggs one at a time, beating to mix well after adding each one.
- With the mixer on low speed, add the flour in 3 steps, alternating with the buttermilk, beating well and scraping the bowl after each addition.
- Pour batter into the prepared baking dish, spreading it evenly. Place the peach slices atop the batter in close rows, overlapping them if necessary. Coat the dull side of a piece of aluminum foil larger than the baking pan with the nonstick spray. Cover the baking dish with the foil, sprayed side down. Seal tightly around the edges of the baking pan.
- Bake for 45 minutes. Remove the aluminum foil (and don’t worry if a bit of cake sticks to it). Return the baking pan to the oven and bake and additional 25-40 minutes. The top will become golden brown, the edges will be browner, and a toothpick inserted into the center of the cake will come out clean.
- Cool the cake in the pan for 1 hour. Slice and serve warm with the whipped cream topping.
Whipped Cream Topping
- Beat the whipping cream in a medium bowl until it forms soft peaks. Sprinkle the confectioners sugar over, add the vanilla and yogurt. Continue beating the cream mixture until stiffer peaks form.
Notes
Cake is best the day it's made, but can be served up to two days later. Cover and store at room temperature.
Whipped cream topping can be made up to 48 hours ahead. Cover and refrigerate
Adapted from a recipe from the Hyde Park Bar & Grill in Austin, Texas, published in RSVP, Bon Appétit, August 2007.