Peach Cornmeal Poundcake

1 loaf
1 hr 15 min

I’m so excited to share a new recipe: Peach Cornmeal Poundcake.🍑 It’s a peachy, not-too-sweet cake with a southern twist. When I am South Carolina, I love to cook with local ingredients. The peaches are actually from North Carolina but the cornmeal is from Marsh Hen Mill here in SC. I love getting inspired by ingredients that aren’t local to Phoenix! This poundcake is equally as good for breakfast as it is for dessert. It also freezes well. Just slice, freeze slices individually and store in a freezer bag. When you are ready to eat, reheat at 350ºF. This is an all-around great summer recipe!

Recipe details

  • 1  loaf
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients


  • 1 ½ cups flour
  • ½ cup cornmeal

  • 1 ½ teaspoons baking powder

  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature

  • 1 cup plus 2 tablespoons sugar

  • 2 large eggs plus 1 egg yolk, room temperature

  • 1 teaspoon vanilla extract
  • ½ cup whole milk, room temperature
  • 2 peaches, peeled, pitted and diced

Instructions


Preheat oven to 350ºF. Butter a loaf pan. Coat with sugar.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together butter and sugar for 3-5 minutes on medium speed. Add eggs, egg yolk and vanilla. Beat until well blended.
Add flour mixture and milk alternately, beginning and ending with flour. Fold in peaches.
Pour into the loaf pan and bake for 50-60 minutes or until a toothpick comes out with a few crumbs attached. Cool in pan for about 10 minutes. Invert onto a cooling rack and let cool completely.

Whisked Away
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Comments

  • Joan Joan on Jul 31, 2021

    What size loaf pan did you use?

  • Whisked Away Whisked Away on Aug 01, 2021

    8 1/2 x 4 1/2. You can, of course, use a larger size but the cook time would be less. I hope that helps!

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