Peach Cake

Super-Moist Peach Cake Deliciousness

Recipe adapted from Lisi’s Luscious Desserts.
1 3/4 cups plus 2 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 3/4 cups sugar
1 1/2 tablespoons vanilla extract
2 large eggs
3/4 cup buttermilk
4 cups peeled sliced peaches (from about 3 pounds) (can be cooked or raw)
Preheat oven to 350 degrees.  Lightly butter a 13×9×2 inch glass baking dish.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
With a fork, beat the butter and sugar until smooth—and a little lighter,  about 3-4 minutes.  Add the eggs one at a time, and then the vanilla.
Scrape and mix again.
Add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, repeat and finish with the flour.  Scrape and mix again, until all comes together. (I don’t know if you have to really do it like this, but I am a nervous baker, so I did.)
Pour the batter into the prepared dish.  Spread with a spoon, palette knife or rubber spatula.
Arrange peaches over the batter—it is OK if some overlap.
Spray or lightly butter a piece of tin foil and cover the cake with the foil (butter side down). Seal tightly.  Bake for 30 minutes covered.
Remove the foil carefully, then bake another 30 minutes or so until the top is a nice golden brown and the edges are crusty.  A toothpick should come out just barely clean.
Cool for about an hour.  Enjoy with ice cream, whipped cream or neither.  I recommend eating it for breakfast while standing over the sink.