Peaches and Cream Cake
In our humble opinion, nothing screams summer more than a juicy, ripe peach. When they’re good, they’re good, which is why we’re eschewing the usual buckles, pies and cobblers for a cake that features the fruit in its purest state. Meet peaches and cream cake: It has a tender, cornmeal-laced base, a lightly lemony glaze and a topping made from nothing more than fresh summer peaches.
Serve it at your next patio party, and save the leftovers for breakfast.
1 stick unsalted butter, at room temperature
⅔ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2⅓ cups all-purpose flour
½ cup fine cornmeal
1 teaspoon baking soda
1 teaspoon kosher salt
½ cup plain Greek yogurt
3 ripe peaches, pitted and sliced
3 tablespoons lemon juice, divided
¾ cup confectioners’ sugar
1. Make the cake: Preheat the oven to 350°F. Spray an 8-inch cake pan with nonstick spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, then add the vanilla extract and mix well to combine.
4. Add the flour, cornmeal, baking powder and salt; mix to combine. Add the yogurt and mix until just combined. Spread the cake batter into the prepared pan in an even layer (it will be thick).
5. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 15 minutes, then unmold and cool completely on a wire rack.
6. Make the topping: Meanwhile, in a medium bowl, toss the peaches with 1 tablespoon lemon juice. In a separate bowl, whisk together the confectioners’ sugar and remaining 2 tablespoons lemon juice.
7. When the cake has cooled, spoon the peaches on top and drizzle with the glaze before serving.