Wom Kim's Peach Pudding Recipe

You've asked for it, now here it is. I got this recipe from Mom who got it from a co-worker who got it from a friend who got it from Hyde Park Bar and Grill. Or so that's the story...

Wom Kim's Peach Pudding

14 oz. butter or margarine (room temperature)
3 1/2 cups granulated sugar
2 large eggs (room temperature)
2 tsp. vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tbsp. baking powder
1 tsp. baking soda
1 tsp. Kosher salt
1 2/3 lb. frozen sliced peaches (not in syrup)
1 2/3 cups buttermilk
heavy cream or whipped cream (optional)

Preheat oven to 350F.

Thaw and drain peaches. Using the high speed on your mixer, beat butter or margarine until smooth, adding the sugar a little at a time. Beat until light and fluffy.

Reduce mixer speed to to low, add vanilla, then add eggs one at a time until well incorporated.

Sift flour, baking powder and salt together.

Heat buttermilk until warm to the touch then add baking soda, remove from heat. Using the low speed on your mixer, slowly add buttermilk and flour into butter mixture in five steps, alternating between the two as you go (buttermilk, flour, buttermilk, flour, buttermilk). Mix for two minutes.

Spray 9x13" baking pan with non-stick spray, fill with batter and spread the peaches evenly over the top. The peaches will sink to the bottom during the baking process.

Cover pan with foil that has been sprayed with non-stick spray on the underside.

Bake covered for 1 hour. Remove foil and bake for an additional 15 minutes or until lightly browned on top.

Service portions warm and covered with heavy cream or whipped cream if you desire.

Enjoy!!!