Almond Cornmeal Cake with Peach and Berry Compote

1. 1

   Preheat oven to 325F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan.

2. 2

   Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.

3. 3

   Whisk together cornmeal, flour, baking powder, and salt.

4. 4

   Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.

5. 5

   Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well.

6. 6

   Beat in eggs 1 at a time until just blended, then beat in vanilla.

7. 7

   (Mixture will look curdled.)

8. 8

   Add cornmeal mixture and stir and fold until just combined.

9. 9

   Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour.

10. 10

    Cool cake in pan on a rack 5 minutes.

11. 11

    Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.