Kat Can Cook

0 Preheat the oven to 350 degrees F.
1 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.
2 In a large bowl, whisk flours, Baking powder, cardamom, and salt with a fork.
3 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.
4 Add eggs, milk, and vanilla and beat for 10 seconds or until just combined.
5 Add the wet ingredients to the bowl of dry ingredients and mix together by hand until just smooth.
6 Pour mixture into the prepared pie pan.
7 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. 
8 Top the peaches with the remaining 2 Tbsp of sugar.
9 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.  
10 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.
11 Serve warm or at room temperature by itself or with lightly sweetened whipped cream.