Cornmeal Peach Cake

The summer has come to an end, which means the end of summer fruits and veggies…a sad time for the freshness of summer. However, bring on all the fall goodness!

Towson Farmers Market
Walking through the farmers market the other day, amongst all the apples and the squashes…still remained a few peaches. The last of the late summer peaches. So it wasn’t hard for me to decide to pick some up. I will admit, I don’t like just eating peaches; the fuzz drives me crazy. But I will bake with them! I haven’t made anything real sweet as if late, and a sweet treat was due. This cake is not overly sweet, I believe you could easily make it sweeter by adding a peach glaze…yeah, a nice sweet glaze would make this cake even better. I’ll need to get on that.

Making this cake dairy free is easy, I was going to attempt to make it vegan but I have not attempted egg whites and egg yolk replacers…if the eggs were not separated it would be easy to swap them out. If you know a yolk replacement I’d love to hear what you use!

Cornmeal Peach Cake

adapted from Lulu’s Sweet Secrets

1/2 cup butter (or coconut oil)
1 cup coconut milk (I used vanilla)
4 large eggs, separated
1 cup sugar
1 cup GF Cornmeal (I used Bob’s Red Mill)
1 cup brown rice flour
1/2 tsp xanthan gum
1 tbsp baking powder
2 cups peaches, peeled and chopped
zest of one lemon
In a medium sauce pan, melt butter (or coconut oil), add the milk and simmer over low heat. Keep warm. 
Beat egg whites until soft peaks form, slowly add the sugar. Mix cornmeal, flour, gum and powder in a bowl. Alternating, slowly add the milk mixture and the cornmeal/flour mixture. Combine well.
By hand, stir in the peaches and lemon zest. Pour into a greased and floured cake pan. Bake for about 40 minutes at 450 degrees.

Enjoy! What are some of your favorite ways to use peaches?
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2 thoughts on “Cornmeal Peach Cake

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