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–+ servings
A peach-studded cake on a platter with one slice taken out.
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Peach Cornmeal Cake
Prep Time
15 mins
Cook Time
45 mins
 
A delicious, fruit-forward peach cornmeal cake that beautifully captures the flavors of the moment. Swap in 2 cups of just about any summer fruit — peeled nectarines or plums, cherries or berries will all work well.
Recipe Type: Dessert
Keyword: Peach Cornmeal Cake
Makes: 8 servings
Author: Elizabeth Stark
Ingredients
  • 8 tablespoons unsalted butter softened; use the wrapper to butter the pan
  • 3/4 cup all-purpose flour plus 1 teaspoon flour, divided
  • 1/4 cup fine grind cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups peeled, 1/8-inch thick sliced peaches
  • 1 teaspoon lemon juice (grate zest to use in batter)
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Grated zest of 1 lemon
  • 2 tablespoons Greek yogurt, full fat is ideal, sub regular yogurt or whole milk
Instructions
  1. Preheat the oven to 350 degrees F.

  2. Generously butter an 8-inch springform pan. Add a parchment round to the bottom and butter that, too. If using a regular pan, lightly flour the pan as well.

  3. In a small bowl, use a fork to whisk together 3/4 cup flour, cornmeal, baking powder, and salt.
  4. In a medium bowl, toss the peaches or other fruit with the lemon juice and 1 teaspoon flour.
  5. In the bowl of a stand mixer fitted with the paddle attachment, or using handheld beaters and a large mixing bowl, beat the butter for 2 minutes. Add the sugar and beat for two minutes more, or until the mixture is pale and fluffy. Scrape down the sides as needed. Beat in the eggs one at a time, add the vanilla, and then the lemon zest.
  6. Switch mixer to low and fold the flour mixture into the wet ingredients. Add the yogurt and mix just until combined.

  7. Spoon mixture into prepared baking pan. It will be quite thick — use an offset spatula to spread the batter out. Starting on the outer edge and working your way in, tuck the sliced fruit into the cake batter, taking care to press each slice lightly in. If using berries or cherries, scatter the fruit over top and gently press it into the top. 

Bake cake for 45 - 55 minutes, until the edges are golden and just pulling away from the edge of the pan and a toothpick inserted in the center comes out with just a few crumbs attached.

  8. Cool 30 minutes. Run a knife along the edge and open the spring form. Let the cake cool completely. If cake was baked in a regular pan, let it cool completely before running a knife along the edge, flipping it out onto a plate, and then quickly re-flipping so the cake is right side up.

  9. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.