Peach Cornmeal Coffee Cake

Borrowing cues from desserts like cornbread and cobbler, this Peach Cornmeal Coffee Cake is just as perfect in the morning alongside freshly brewed coffee as it is at night with a scoop of vanilla ice cream and drizzle of caramel sauce. Get the recipe below ⬇️ and to make the most out of your summer peaches, head to the link in our bio! 🍑

// INGREDIENTS //
• ⅔ c cornmeal
• 1 ½ c flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 tsp ground cinnamon
• 1 ¼ c sugar
• 2 large eggs
• ⅓ c sour cream
• 1 c milk
• 1 tsp vanilla extract
• ½ c sunflower oil
• 2 ripe peaches

Cornmeal Browned Butter Crumble:
• ⅓ c cornmeal
• ¼ c panko
• 1 tbsp sugar
• ½ tsp salt
• 4 tbsp browned butter

// INSTRUCTIONS //
For the coffee cake:
• With the oven preheating to 350° F, grease an 8-inch cake pan with sunflower oil. Line the pan with parchment paper.
• In a large mixing bowl, add your dry ingredients: the cornmeal, flour, baking powder, baking soda, kosher salt, and ground cinnamon. Whisk thoroughly.
• In a separate bowl, whisk together the wet ingredients: sugar, eggs, sour cream, milk, vanilla extract, and sunflower oil.
• Add your wet ingredients into the dries, and stir. Stop stirring once all the bits of visible flour disappear.
• To assemble, begin by placing the sliced peaches in one layer across the bottom of the pan. Pour the batter on top of the fruit and bake for forty five minutes. Serve immediately.

For the optional (but recommended) crumble:
• In a dry pan over medium heat, toast the cornmeal and panko. Remove when the mix becomes fragrant and the color changes into a golden brown. Set this aside in a medium-sized bowl.
• In the same pan, turn the heat down to medium-low and add in the butter. Brown the butter slowly; carefully watch for the milk solids to caramelize, note when the smell turns nutty. Immediately remove from heat.
• Add the browned butter, sugar, and salt to the cornmeal panko mixture and toss.


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