Just-like-ma-used-to-make Peach Pudding Cake

Peach Pudding Cake (click here for a copy of the recipe) is extremely family-friendly.
   How do I know?
   I served it a couple of summers ago at an outdoor party, and two toddlers ate it up and wanted more (they were among the adults who liked the cake, too).
   This cake has a just-like-ma-used-to-make appeal with its moist and spongy texture. As it bakes, the peaches sink to the bottom of the pan.
   I found this recipe in Bon Appetit a few years back, but the magazine’s website and companion recipe site, epicurious.com, doesn’t seem to have it.
   The link I’ve pointed you to on the Recipezaar website says it is a reprint of the recipe originally found in Bon Appetit, with that magazine’s permission.
   However, there is one small change to the recipe on Recipezaar that isn’t in the copy I have from Bon Appetit: The sprinkling of sugar and cinnamon on top of the cake before it’s baked.
   I don’t think this would do the cake any harm, but if you want to make exactly the same recipe I did, eliminate the one teaspoon of cinnamon and one teaspoon of sugar listed at the bottom of the ingredients, and skip step 10, where those two are combined and sprinkled on top.
   Here’s a quick rundown on how it’s made.
   The usual cake suspects are combined: flour, baking powder, salt, baking soda, butter, sugar, vanilla, and eggs, along with buttermilk.
   The batter is put in a glass baking dish and peaches are arranged over the batter.
   The total baking time is 85 minutes, with an hour of cooling time.
   Serve warm with whipped cream.