Peach Pudding Cake, from Hyde Park Bar & Grill Recipe

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!).