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.

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Ingredients

Directions

  • 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; 16 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 62 mg cholesterol; 317 mg sodium. 181 mg potassium; 45 g carbohydrates; 2 g fiber; 29 g sugar; 4 g protein; 1 g trans fatty acid; 631 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 33 mcg folate; 0 mcg vitamin b12; 41 mg calcium; 1 mg iron;

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