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Two Sisters Times Two, Serial #12 and Southern Buttermilk Peach Pudding Cake

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It’s June! Does that produce a “Yay!” or a “Yuck!” for you?

I suppose it all depends on your preference and your locale. For many, June marks the start of summer. And some of us have had an early taste of that season with the sun beating down and temps in the 90s (or hotter–yikes!). But for those in the Southern Hemisphere, June means the start of winter! Either way, it’s a watershed month. Soon your days will be getting shorter, or longer.

Whether June is a yay or a nay for you, Reading and Recipes has a yummy summer recipe to help you along. This Southern (as in the United States) Buttermilk Peach Pudding Cake will be a great way to use some of those local peaches that are just beginning to ripen in the Deep South and will soon be available in many areas.

And, thanks to global distribution of fresh produce, you can enjoy this taste of summer almost anywhere in the world. Bake the Peach Pudding Cake, turn on your sunlamp, break out the kiddie pool, buy a couple bags of sand from the local home improvement store, and pretend you are at the beach–with sunglasses, shorts, a t-shirt, and flip-flops–even if it’s snowing outside and you’re hiding out in your basement.

In Two Sisters Times Two, Serial #12, Brooke and Leah and Jodie and Penni have all gathered at the beach. The weather is cold and blustery, and the tone ominous. Brooke has called her sister and two daughters from across the country to a lonely cottage at the end of an island to share some important news. But the other three don’t yet know what this news is. Give this segment a listen or read to see the different ways these women react to the growing tension and concern.

buttermilk peach puddingSouthern Buttermilk Peach Pudding Cake

4 medium fresh peaches, peeled, cored and sliced*

1/2 cup buttermilk

1 teaspoon vanilla extract

1/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

1 egg plus 1 egg yolk

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

peach pudding cake

Preheat oven to 350 degrees. Lightly grease an 8 or 9 inch round pan and set aside.

Place half of the peaches into a food processor. Process until smooth. Pour in the buttermilk and vanilla, and process until ingredients are mixed together. Set aside.

In a mixing bowl, beat the butter and granulated sugar until light and fluffy, or about 2-3 minutes. Add the egg and egg yolk and beat until incorporated and the batter turns a pale yellow. Sift together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Add about 1/3 of this dry mixture to the creamed butter and stir in. Add half of the peach puree and stir into batter. Repeat this process, mixing in the final 1/3 of dry ingredients last.

Layer remaining peach slices into prepared baking pan. Pour batter over top of slice peaches. Bake the pudding for 25-30 minutes, or until the pudding is set. Allow pudding to cool slightly. Serve warm with whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

Makes 6-8 servings.

*Use any variety of peaches you can find–just make sure they are ripe! My store only had nectarines in stock, but the recipe still turned out delicate and delicious.

buttermilk peach pudding cake

{Adapted from Robert Stehling, Hominy Grill, Charleston, SC, Southern Living Magazine Sept 2011}

Click below to listen to or read Serial #12 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #12, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #12, text © Jeffrey Anderson


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