Sweet Peach Cornbread Cake
This sweet peach cornbread cake recipe started out as a peach upside down cake recipe but as I was eating that cake, it occurred to me that a sweet cornbread cake was something I had never had and wanted to try very badly. So before my first cake had even cooled, I was on to the next.
For a couple of days, we had two peach cakes in the house and while both disappeared at the same rate, the cornbread cake was the one that actually got better with age. Not talking fruit-cake-age, of course, but the cornbread cake improved after a couple days in the fridge and I don’t know of any other cake that can say that.
To make it, I started with my apple cake recipe from autumns past, cut back on the spices and swapped cornmeal for half the flour. Voila! Cornbread cake. I added fresh chopped peaches on top, similar to my peach cobbler method.
Make this pronto while peaches are perfect. And if you have more peaches to eat, lucky you. Try these other peach recipes:
Peach Tomato Salad (my version has an interesting twist)
Peach Ice Cream (with cream cheese and honey)
Peach Bacon Salad (with arugula and smoked almonds)Print
Sweet Peach Cornbread Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: dessert
3/4 cup all-purpose flour
3/4 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup sour cream or yogurt
1/2 cup milk
2 teaspoons vanilla extract
2 cups peeled, cubed peaches
2 tablespoons brown sugar
Set oven to 350ºF. Lightly oil a 9″ cast iron skillet. Whisk dry ingredients together: flour through cinnamon. Set aside.
In a large bowl, cream butter and sugar until light in color and fluffy. Add egg and mix to combine. Add sour cream and mix to combine. Add half the dry mixture, stir until almost incorporated. Add milk and vanilla, then remaining dry ingredients. Mix until it just comes together. Spread into cast iron skillet. Toss peaches with brown sugar. Sprinkle over the top. Bake for 30 minutes.
Cool at least 10 minutes before slicing. Finished cake can be removed to plate (upside down) and refrigerated, covered, for three days. Serve with whipped cream or creme fraiche if you like.
- Serving Size: 1 slice
- Calories: 308
- Fat: 11
- Carbohydrates: 47
- Fiber: 2
- Protein: 5
Delicious but required 60 minutes to cook.
HELP! I only have a 12′ cast iron pan, & nothing else that is 9″ either.
What would you suggest, politely, LOL I use as a substitute?
A regular 8″ cake pan with added baking time, or…?
Thanks! I just discovered you on as old episode of “Chopped” so put the PVR on pause and here I am, in Alberta, Canada ??
Sorry I’m just seeing this, Terry! Yes I think I’d do an 8″ pan with another 5 minutes on the time. Thanks for visiting from Canada 😉