Peachy Cake recipe

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Ingredients

1 ¼ cups all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
⅛ teaspoon salt
2 eggs
⅓ cup light brown sugar
⅔ cup milk
1 tablespoon butter, melted
3 tablespoons light brown sugar
4 fresh peaches - peeled, pitted, and sliced

Nutrition Info

149.4 calories
carbohydrate: 27.9 g
cholesterol: 41.6 mg
fat: 2.7 g
fiber: 0.5 g
protein: 3.6 g
saturatedFat: 1.3 g
servingSize: -
sodium: 135 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.

  2. In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.

  3. Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.

  4. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.

Recipe Yield

1 - 10 inch springform pan

Recipe Note

An extremely light and easy to make cake that is topped with fresh peach slices. The perfect ending to a summer meal!

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