This one has been ricocheting around in my head for a few days now. I knew I wanted peach in cake form, but cornmeal was also calling to me from the pantry too. Boom! Peach cake is born. Last week the in season produce love was zucchini, this week we are moving on to peaches! I’m trying to embrace and slurp up as many peaches as possible before fall hits, so why not nestle those babies in a cake batter, pour over a glaze, and call it a day.
The cake turned out dense and slightly sweet, but not super sweet with the glaze poured over. This means that you are allowed to not only call this dessert, but breakfast too. Juicy fruit in a cornmeal cake is way beyond an after dinner sweet, I mean, look at those slices just taunting you. I have a feeling this is going to turn into a twice a day habit until the last slice is gone.
Also, a word to the wise, don’t poke too many holes in your peach cake to let the glaze in. I though the hole poking approach would allow the glaze to seep in and create an awesome texture in the cake, which it did, but too many holes and you will feel like a whacko with a kebab (um, me!). I would say poke about 10 holes in the cake, enough to allow the glaze to seep through, but not too many. Feel free to sub in nectarines for peaches, their peak is coming our way as well. I think bourbon would just take this to a whole other level, so booze away!
Friends, would you like a week of ice cream? I just got an ice cream maker and am contemplating of week of the good stuff, yay or nay? (Puhhlease say yay!)
Peach Cornmeal Cake with Brown Sugar Glaze
- For the cake:
- 1 1/4 cups cornmeal
- 1 1/2 cups whole wheat flour
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 3/4 cups non dairy milk
- 1 peach pureed
- 1 peach sliced
- For the glaze:
- 1/2 cup brown sugar
- 1/4 cup coconut milk
To prepare the cake:
Preheat oven to 300 degrees. Grease a cake pan and set aside.
Combine the cornmeal, whole wheat flour, vanilla extract, salt, baking powder, baking soda, and apple cider vinegar in a large bowl. Stir until combined. Add in agave nectar, non dairy milk, and pureed peach. Stir until dry ingredients are combined with wet ingredients. Pour batter into greased cake pan. Top with the sliced peaches.
Bake for 30-45 minutes, or until knife inserted in center of cake comes out clean. Poke 10 holes in the top of the cake, scattered throughout.
To make the glaze:
Combine brown sugar and coconut milk in small saucepan over medium heat. Continuously stir sugar mixture until brown sugar has dissolved. Pour glaze over cake.
Store covered in refrigerator for up to 3 days.
Yields 8 slices.