Cornmeal Loaf Cake with Nectarines or Peaches
Author: Kuhn Orchards
- ¾ cup unsalted butter, softened
- 1 cup + 2 Tbsp. sugar, plus more for pan
- 1 ¼ cups, plus 2 Tbsp. flour, plus more for pan
- ½ cup, plus 2 Tbsp. yellow cornmeal
- 1 Tbsp. grated lemon peel
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3 large eggs
- ¾ cup buttermilk
- 2 Tbsp. fresh lemon juice
- 4 medium nectarines or peaches, sliced (peel the peaches before slicing, nectarines can keep the skin on)
- Preheat oven to 350°.
- Butter a 9x5 inch loaf pan. Dust with sugar and flour, tap out excess.
- In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
- In a bowl, whisk together flour, cornmeal, lemon peel, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, buttermilk and lemon juice. With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
- Bake until center is springy to the touch, about 55 min. Drape with foil if cake browns too quickly. Let cool 10 min. in pan; invert cake onto wire rack. Cool completely. In a skillet, stir together nectarines or peaches and remaining 2 Tbsp. sugar; add 2 Tbsp. water.
- Cook, stirring until fruit is soft and liquid syrupy, about 5 min. Let cool before serving with the cake.