Peachy Cake Recipe

Name: Peachy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons cornmeal; 2 teaspoons baking powder; 1/8 teaspoon salt; 2 eggs; 1/3 cup light brown sugar; 2/3 cup milk; 1 tablespoon butter, melted; 3 tablespoons light brown sugar; 4 fresh peaches - peeled, pitted, and sliced

Servings: persons

1 1/4 cups all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
2 eggs
1/3 cup light brown sugar
2/3 cup milk
1 tablespoon butter, melted
3 tablespoons light brown sugar
4 fresh peaches - peeled, pitted, and sliced

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.
2
In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
3
Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.
4
Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 2 tablespoons cornmeal, 2 teaspoons baking powder, 1/8 teaspoon salt, and more.

Yes, Peachy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peachy Cake

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