California Peach Cornmeal Cake

A super moist sour cream-based cake that's scented with almonds and just the right amount of cornmeal for taste + texture. The perfect cake for brunch or after dinner...or anytime! xo
Rustic Peach Cake | recipe via DisplacedHousewife Rebecca Firth

These are my favorite adjectives for this California Peach Cornmeal Cake: delicious, cozy, easy, classic, comforting, quick…need I say more? For this month’s partnership with Rustic Peach Cake | recipe via DisplacedHousewife Rebecca Firth Rustic Peach Cake | recipe via DisplacedHousewife Rebecca Firth Rustic Peach Cake | recipe via DisplacedHousewife Rebecca Firth

California Peach Cornmeal Cake

Makes 1 8X10 Cake

INGREDIENTS

  • ¾ cup (144 g) granulated sugar
  • 8 tablespoons (1 stick/½ cup/4 oz/ 113 g)  unsalted butter, room temperature
  • 1 teaspoon ground nutmeg 
  • 2 large eggs, room temperature
  • 3/4 cup (180 g) sour cream, room temperature
  • 2 teaspoons almond extract
  • 1 ½ cups (203 g)  all-purpose flour
  • ¼ cup (40 g) cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • About 6-8 California Cling Peach halves (about two (2) 15.25 oz cans; drained and patted dry)
  • 3 tablespoons sliced almonds
  • 3 tablespoons granulated sugar

To Garnish

  • 2 tablespoons powdered sugar (optional)

INSTRUCTIONS

  1. Preheat your oven to 350 F (177 C). Grease an 8×10 baking dish (see note in Before We Get Started) and line with parchment paper, letting the excess fall over the sides. Set aside.
  2. In an electric stand mixer fitted with the paddle attachment add the sugar, butter and nutmeg and beat on medium speed until light and fluffy, about 4-5 minutes. Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape the sides and bottom of the bowl so that everything is well blended. Add in the sour cream and almond extract and run the mixer on low until everything is well incorporated. Take the bowl out of the mixer and set aside.
  3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and sea salt. Using a spatula, fold into the butter mixture using as few strokes as possible and the last traces of flour have just disappeared. Evenly spread the cake batter in the prepared baking dish using an offset spatula, spatula or the back of a spoon. This batter is thick and can be difficult to spread. I put clips on the side of the pan to hold the parchment in place while I did the spreading and smoothing to make it easier. Place the peaches cut side down on top of the cake batter, then sprinkle with the sliced almonds and then the the final 3 tablespoons of sugar. When sprinkling the sugar, make sure you cover any bits of batter still showing around the peaches to give it that deliciously crispy top. 
  4. Bake in the center of the oven for 47-50 minutes and/or the edges are bronzed up, the center puffed up and a toothpick inserted into the cake (not the peaches) comes out clean (some cake crumbs are ok, but it shouldn’t be coated in batter). Let the pan cool for 15-20 minutes in the baking dish before using the parchment paper overhand to pull it out of the pan to finish cooling on a rack. Serve at room temperature. Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous peach cakes!! Enjoy!

This post + California Peach Cornmeal Cake recipe was created in collaboration with California Grown!! A big THANK YOU to them + you for supporting the brands I work with! When shopping, look for the California Grown license plate logo to know that you’re getting the goods from our awesome state!! 

Rustic Peach Cornmeal Cake

A super moist sour cream-based cake that's scented with almonds and just the right amount of cornmeal for taste + texture. The perfect cake for brunch or after dinner...or anytime! xo
5 from 1 review
Print Save Rate
Course: Dessert
Servings: 1 8x10 Cake

Ingredients

  • ¾ cup 144 g granulated sugar
  • 8 tablespoons 1 stick/½ cup/4 oz/ 113 g  unsalted butter, room temperature
  • 1 teaspoon ground nutmeg 
  • 2 large eggs room temperature
  • 3/4 cup 180 g sour cream, room temperature
  • 2 teaspoons almond extract
  • 1 ½ cups 203 g  all-purpose flour
  • ¼ cup 40 g cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • About 6-8 California Cling Peach halves about two (2 15.25 oz cans; drained and patted dry)
  • 3 tablespoons sliced almonds
  • 3 tablespoons granulated sugar
  • To Garnish
  • 2 tablespoons powdered sugar optional

Instructions

  • Preheat your oven to 350 F (177 C). Grease an 8x10 baking dish (see note in Before We Get Started) and line with parchment paper, letting the excess fall over the sides. Set aside.
  • In an electric stand mixer fitted with the paddle attachment add the sugar, butter and nutmeg and beat on medium speed until light and fluffy, about 4-5 minutes. Add in the eggs, one at a time, making sure the first is well blended before adding in the next. Scrape the sides and bottom of the bowl so that everything is well blended. Add in the sour cream and almond extract and run the mixer on low until everything is well incorporated. Take the bowl out of the mixer and set aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and sea salt. Using a spatula, fold into the butter mixture using as few strokes as possible and the last traces of flour have just disappeared. Spread the cake batter evenly into the prepared baking dish using an offset spatula, spatula or back of a spoon to smooth the top. This batter is thick and can feel difficult to spread over the parchment. I put clips on the side of the pan to hold the parchment into place while I did the spreading and smoothing. Place the peaches cut side down on top of the cake batter, then sprinkle with the sliced almonds and then the sugar. When sprinkling with the sugar, make sure you cover any bits of batter still showing around the peaches to give it that deliciously crispy top.
  • Bake in the center of the oven for 47-50 minutes and/or the edges are bronzed up, the center puffed up and a toothpick inserted into the cake (not the peaches) comes out clean (some cake crumbs are ok, but it shouldn't be coated in batter). Let the pan cool for 15-20 minutes in the baking dish before using the parchment overhand to pull it out of the pan to finish cooling on a rack. Serve at room temperature. Have a mentioned this is delightful with vanilla ice cream? Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous peach cakes!! Enjoy!
  • This post + Rustic Peach Cornmeal Cake recipe was created in collaboration with California Grown!! A big THANK YOU to them + you for supporting the brands I work with! When shopping, look for the California Grown license plate logo to know that you’re getting the goods from our awesome state!!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

 

8 Comments

  • Jan Servoss August 9, 2020 at 6:20 PM

    Could I substitute vanilla extract for the almond? I love almonds but REALLY dislike the flavor of almond extract. This recipe sounds delicious and I don’t want to ruin it by substituting without asking what you think. Thanks!

    Reply
    • Rebecca Firth August 10, 2020 at 1:32 AM

      You can absolutely use vanilla extract!! You will love it!! xox

      Reply
  • Janet August 9, 2020 at 5:31 PM

    Canned peaches? Ugh. I have fresh peaches all ready to go. Heading to the kitchen now to get my ingredients to room temperature. Looks delicious!

    Reply
  • Dad August 9, 2020 at 3:15 PM

    5 stars
    She’s a “peach” for sure. The corn meal for texture has to be a home run.

    Reply
    • Rebecca Firth August 9, 2020 at 3:16 PM

      Thanks dad!!! I’ll make it again for you soon!! xoxo

      Reply
  • Sallybeth August 9, 2020 at 3:04 PM

    I’m with you on this one. She looks and sounds perfect.

    Reply

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