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Hello, color! Sunny peaches and ruby raspberries dance across a tender buttermilk cornmeal cake. It's divine with whipped cream--if you're into that kind of thing.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place 4 tablespoons butter in an 8-inch square cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Stir in sugar until well-moistened. Spread mixture evenly in pan. Arrange peaches and raspberries in rows over sugar mixture; set aside.

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  • In a small bowl, stir together flour, cornmeal, baking soda and salt; set aside. Melt the remaining 6 tablespoons butter.

  • In a large bowl, stir the melted butter, buttermilk, honey, egg and vanilla until combined. Add flour mixture; stir until smooth. Spoon batter over fruit in pan.

  • Bake for 30 minutes or until golden and a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate. Serve warm.

Nutrition Facts

330 calories; fat 16g; cholesterol 62mg; saturated fat 9g; carbohydrates 45g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 29g; protein 4g; vitamin a 630.6IU; vitamin c 6.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 32.9mcg; vitamin b12 0.1mcg; sodium 317mg; potassium 181mg; calcium 41mg; iron 1.2mg.
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