Peach and Cornmeal Cake
Prep time
Cook time
Total time
Peach and Cormeal Cake--it's rustic and fruity. Try substituting berries or apples too.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • For the filling:
  • 2.5 pounds of peaches, peeled and cut into 1-inch to 2-inch pieces (about 9 to10 peaches)
  • ⅔ cup packed brown sugar
  • 1 tablespoon lemon juice
  • For the cake dough:
  • ¾ cup yellow cornmeal, fine or coarse
  • 1 and ½ cup all purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 10 tablespoons cold butter, diced
  • 1 egg
  • 2 teaspoons vanilla
  • 2 to 4 tablespoons milk (or use some of the peach juice if no milk on hand)
  • white sugar for sprinkling
  1. Lightly butter an 8-inch spring-form pan and set aside. Preheat the oven to 350F.
  2. In a bowl, toss the peeled, cut-up peaches with the lemon juice and ⅔ cup brown sugar and let sit and macerate for about 30 minutes.
  3. Put the cornmeal, flour, baking powder, salt, and remaining 1 cup brown sugar in a food processor and blitz a few times. Add the butter and blitz a few more times until the mixture resembles breadcrumbs. Mix the egg, vanilla, and 2 tablespoons of the milk into a bowl and blend into the mixture with the food processor. Take care not to overmix. The mixture should be sticky and soft. If it isn't, add another tablespoon of milk.
  4. Press two-thirds of the dough into the cake pan and push it ¼-inch up the sides. You can flour your fingers some to help keep the dough from sticking. Be sure there are no cracks or holes.
  5. Drain the peaches, using a colander, and reserve the excess juices.
  6. Place the drained peaches over the surface. Crumble the remaining dough over the top. Scatter a bit of white sugar over the top and bake for 55-60 minutes.
  7. Allow to cool a few minutes, and serve with the juices from the peaches and vanilla ice cream, if desired.
Recipe by GINGER WROOT at