Ingredients Jump to Instructions ↓

  1. Softened unsalted butter

  2. 1 tablespoon light corn syrup

  3. 6 whole allspice berries, optional

  4. 1 tablespoon water

  5. 3 large ripe peaches (about 1 pound)

  6. 3/4 cup all-purpose flour

  7. 1/2 cup fine ground white cornmeal

  8. 1/2 teaspoon baking powder

  9. 1/4 teaspoon baking soda

  10. 1/4 teaspoon fine salt

  11. 1/2 cup unsalted butter (1 stick), at room temperature

  12. 2/3 cup sugar

  13. 2 large eggs, at room temperature

  14. 1/2 cup sour cream, at room temperature

  15. Serving suggestions: Vanilla ice cream or whipped cream

Instructions Jump to Ingredients ↑

  1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.

  2. Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.

  3. Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.

  4. Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.

  5. Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.

  6. While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.

  7. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.

  8. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.

  9. Copyright 2002 Television Food Network, G.P. All rights reserved


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