at saturday's farmers market i was pleased to see the first crop of ripe southern peaches. the were as juicy and sweet as can be. last night i made this cake that is my go to berry cake and used peaches. it's simple, versatile, and no fail. the corn meal gives it a sweetness and comfort and the whipped cream....is the icing on the cake.
ingredients
5 large fresh georgia peaches
3/4 cup whole wheat or AP flour
3/4 cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
6 Tbsp unsalted butter, cold
1/2 cup milk
1 egg
1 tsp vanilla
directions
-pre-heat oven to 325 degrees
-butter a small casserole dish or a pan slightly larger than a pie plate
-blanch the peaches in boiling water for 30 seconds
-peel, pit, and slice the peaches and set aside
-mix the dry ingredients in a medium sized bowl
-cut the butter into small pieces
-put the beaten egg, milk, vanilla, and butter into a separate bowl and mix together
-add the dry ingredients and stir until mixed
-pour into baking dish
-top with sliced peaches
-bake for 55-65 minutes
-serve alongside vanilla ice cream or slightly sweetened whipped cream photos and recipe by kristen bach