Peachy Polenta Cake

There is something magical about corn and peaches (don’t believe me? Try adding peaches into your next corn salad or salsa). This cake came out of yearning for warmth and sunshine at the beginning of the stone fruit season. Our days by the ocean are still cool and breezy, but the unseasonably early and delicious yellow peaches we discovered at the market last week felt odd with the nippy marine layer. I wanted a layer of sunshine to bake this cake over and found it in a bag of Grist & Toll polenta, giving the cake a golden color and a corny name.

This cake happens to be gluten free.

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Ingredients

Peachy Polenta Cake

6 ounces Butter, melted
1/3 cup Olive oil (or any vegetable oil)
1 cup Sugar
2 Tbsps Honey
1-1/2 cups Almond flour
4 Eggs
1 cup Polenta (not too coarse)
2 tsps Baking powder
3 Large yellow peaches, or 4 smaller ones

Directions

  1. Preheat your oven to 350F. Line the bottom of an 8" round or square can pan with parchment paper. In a large bowl, whisk together your butter, oil, sugar, honey and eggs.
  2. Add the almond flour, polenta and baking powder to the wet ingredients and whisk until just combined.
  3. Cut the peaches around the core and into 6-8 slices each. Arrange these in one layer, using any pattern you like, over the parchment at the bottom of your cake pan. Pour the batter over the peaches and bake about 40-45 minutes.
  4. Note: this cake will sink a little in the middle, so don't fret if it does! Let the cake cool in the pan for at least 10 minutes before taking a spatula to release the sides and flipping it onto your serving platter. Peel the paper back (if the parchment seems to stick, rub some hot water over it and watch the steam release the paper enough to peel back).