Thursday, May 21, 2015

Peach Rhubarb Cornmeal Cake

One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake.

Peach Rhubarb Cornmeal Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.

2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla

In a large mixing bowl:
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.

In a large mixing bowl:
Baking Powder
Whisk well and set aside.

In a Stand Mixer  on medium speed,with a paddle attachment:
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.

Beat until fully incorporated.

Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.

Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.

Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.

Garnish each serving with Whipped Cream or Vanilla Ice Cream.

Peace in the Kitchen!

No comments:

Post a Comment