Peach Picnic Cake

Spray a 9 inch deep dish pie pan or 10 inch regular pie pan with nonstick spray.  You can also use a round cake pan of the same size.

In a large bowl, whisk flours, Baking powder, cardamom, and salt with a fork.

In the bowl of a standing mixer or a large bowl with handheld mixer, beat together the butter and sugar until fluffy, about 3 minutes.

Add eggs, milk, and vanilla and beat for 10 seconds or until just combined.

Add the wet ingredients to the bowl of dry ingredients and mix together by hand until just smooth.

Pour mixture into the prepared pie pan.

Arrange peach slices on top of the batter in concentric circles, working your way all over the cake until all of the slices are used.  You will need to overlap a bit to fit them all in. 

Top the peaches with the remaining 2 Tbsp of sugar.

Bake cake for 10 minutes, then reduce the oven temperature to 325 Degrees F and bake cake until golden on top and the tester comes out just clean, about 45-55 minutes.  

Let cake cool in the pan on a wire rack for 30 minutes before turning it out onto a plate, flipping back over, and continuing to cool.

Serve warm or at room temperature by itself or with lightly sweetened whipped cream.