Rustic Peach Cake | recipe via DisplacedHousewife Rebecca Firth

California Peach Cornmeal Cake

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 CA Grown we focus on California Cling Peaches — so flipping good!! I started with a super simple cake base that’s loaded with sour cream to keep things nice and moist. Then I used yellow cling peach halves (already peeled and in syrup…it sounds too sweet, but trust me it isn’t!) placed over the top, cut side down. A sprinkling of sliced almonds and granulated sugar before shoving this baby into the oven and boom, you’ve got yourself a beautiful cake. I love how the peaches sink into the cake a bit so they’re just peeking out the top. …a dusting of powered sugar before serving makes this peach cake look like an angel. I’m just saying…

This cake is PERFECT for after dinner (I don’t know why, but I’m thinking BBQ)…it is also begging to be called a snacking cake, so mid-afternoon with some spiked tea would work…she also would be perfectly well suited on a brunch table, making her a pre-noon cake. Basically, she’s an anytime cake. Which I’ve said it once and I’ll say it again, those are my favorite types of cake. I might argue that all cakes are anytime cakes? But we’ll save that debate for another day…

California Cling Peaches are picked at peak freshness and canned within 48 hours so you get to enjoy this gem year round — remember this come January when you’re looking for a little summer sunshine to warm up your days. Peach season always feels super quick to me, so I love keeping some stashed in the cupboard to satisfy any sudden (dire, immediate) cravings.

Oh, one more note! Instead of just using all-purpose flour in this, I added in a touch of cornmeal. I did this because I thought that the flavor would go so well with the peaches (and it does). Second, I thought it would be great in terms of texture. I used finely ground yellow cornmeal so it’s just a touch coarse and adds some depth to an otherwise light cake base. 

This is part two of a three-part series with CA Grown. Up next I’ll be playing with olives (black and/or green…have we talked about how much I love olives before??). Last month I made this DELICIOUS Salted Honey Pear Crostata that I’m in love with. Pear season will continue into fall, so get after it. And I would be remiss if I didn’t throw you in the direction of these Cherry Jam Streusel Muffins that I made in collaboration with CA Grown earlier this year. It’s one of my most favorite recipes, I hope you’ll check it out. OK…now on to this California Peach Cornmeal Cake!!!

Before We Get Started

  • PEACHES. Like I mentioned, I used yellow cling peach halves in syrup, drained. However, you could also use fresh during peach season (taking care to peel, halve and pit them) or you can use canned peach halves, slices or chunks in heavy syrup, light syrup or 100% fruit juice, your pick. Just make sure whatever peaches you use, that you pat them dry before putting them on top of the cake so that they don’t make the cake soggy. No bueno.
  • ALMONDS. In a continuation of my love for all things almond, this cake base is scented with almond extract (LOVE) and then sprinkled with almond slices so we know what we’re biting into. If you don’t have any almond extract or you just aren’t a fan, you can sub in an equal amount of real vanilla extract and omit the pretty sliced almonds over the top. We’re good.
  • SPICES + BUTTER. I have been very VERY into adding spices (for this recipe: nutmeg) when creaming butter and sugar together. I feel like it flavors and scents every nook and cranny of a sweet treat when you prepare it this way. I honestly don’t know if I’ll ever go back to adding spices to dry ingredients again (don’t hold me to this ;)). And even if someone did extensive scientific research to prove that the end result was the same regardless of which method was used, I would probably still do it this way. The smells that come out of my mixer of butter and sugar and nutmeg are positively intoxicating. Let me know your thoughts on this…
  • NUTMEG. Speaking of spices… You can use ground nutmeg or, ideally, fresh nutmeg. You can find whole nutmeg in your spice aisle and use a microplane to grate it. The nutmeg is brighter and more pronounced this way, but use what works for you.
  • CORNMEAL. I use finely ground yellow cornmeal which as noted above adds to the flavor as well as the texture of the cake. *IF* you don’t have any cornmeal handy (and can’t be bothered to run to the store), then you could sub in an equal amount of oat flour. If you don’t have any oat flour, you can grind up old-fashioned oats until they are a fine texture. LASTLY, if you still can’t be bothered with cornmeal or oats, sub in an equal amount of all-purpose flour in its place.
  • MIXER. The instructions are for using an electric stand mixer, however you don’t need one to make this. Feel free to use a bowl, spatula (or spoon), whisk (or fork) or whatever you have on hand to get the job done. We got this.
  • TEMPERATURE. Make sure your butter, eggs and sour cream are all at room temp so that your batter whips up nice and fluffy and dream-like.
  • BAKING VESSEL. I love to bake cakes in ceramic baking dishes. I think they’re perfect to take something from the oven to the table which leaves me with less to do (and think about) if I’m feeding other people. If you use a different size baking dish or one made from different material (such as metal or glass), it will impact the way your cake bakes. If you use a smaller or larger baking vessel, you will need to bake for more or less time depending, so keep an eye on it while it bakes. Additionally, remember that if you use a glass or darker-colored pan to bake your cake, the exterior will most likely be darker in appearance and bake quicker…so keep an eye on things if you deviate. 
  • GREASE. I haven’t discussed this in awhile, but when I tell you to ‘grease’ your baking dish I am thinking of two methods. The first, is using softened butter to lightly coat the baking dish. The second, is to use a cooking or baking spray. Use whichever method you prefer as I’m purposefully a little vague about this. Whether you use butter or a spray, in this instance it will come out the same. If it needs to be a specific method (such as with madaleines, for instance), then I will specify in the instructions.
  • CALIFORNIA GROWN. One of my favorite things about partnering with CA Grown is making sure most of the ingredients are sourced from California. As someone that was born and raised and lived most of my life in California, I love creating a beautiful dessert that shines a light on all of the gorgeousness this state has to offer!!

Let’s make a delicious California Peach Cornmeal Cake, shall we?

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 vote
Print Pin 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 2020/08/09 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 2020/08/10 at 1:32 AM

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

      Reply
  • Janet 2020/08/09 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 2020/08/09 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 2020/08/09 at 3:16 PM

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

      Reply
  • Sallybeth 2020/08/09 at 3:04 PM

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

    Reply

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