Peach Cornmeal Cake

Celebrating some of my favorite flavors of summer, this peach cornmeal cake is the perfect summer snacking cake. Bake it in a loaf pan, a round pan to top with cream for a celebratory look, or swap the peaches out with your favorite summer berries, this cake is so versatile. I developed this recipe for a new pistachio flavored yogurt from Ellenos Yogurt and it's completely divine. The pistachio works so well with the cornmeal and peaches, but if that's hard to find you can simply swap it for your favorite yogurt.

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For the cake 

1 cup sugar

Zest of 1 lemon 

1/2 cup olive oil

2 eggs

1 container Ellenos Pistachio Yogurt

1 teaspoon almond extract

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup cornmeal

1 1/4 GF all-purpose flour

1 cup diced stone fruits (peaches, plums, pluots, nectarines all work beautifully)

For the pistachio yogurt whipped cream 

1 container Ellenos Pistachio Yogurt

1 cup powdered sugar

1 cup heavy cream

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Heat oven to 350 degrees. Grease + line a 6” cake pan with parchment.

In a stand mixer or medium bowl, add sugar and lemon zest and rub with your fingers to infuse sugar. 

Add olive oil, eggs, yogurt and almond extract and beat until creamy and smooth.

In a medium bowl, whisk dry ingredients — salt, baking soda, baking powder, cornmeal and gluten free flour. Add to wet ingredients and mix until combined. Gently fold in diced stone fruits.

Pour batter into prepared cake pan and top with a few slices of stone fruit and bake for about 50 minutes. I check my cake at 25 minutes and rotate. If your cake is browning too quickly, simply top with tin foil. Remove from oven and cool complete in pan.

While the cake cools, make your whipped cream. In a medium bowl or stand mixer, add yogurt and powdered sugar. Whisk until combined and creamy, then drizzle in heavy cream while whisking. Continue to whisk until soft peaks form. Use immediately or store in refrigerator until ready to assemble.

To assemble, remove cake from cake pan and place on desired serving dish. Dust cake with powdered sugar (optional) and dollop whipped cream on top. Slice and serve with fresh slices of stone fruit!