Sweet Peach Cornbread Cake

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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 egg

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.


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