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Almond Cornmeal Cake with Peach and Berry Compote Recipe
Almond Cornmeal Cake with Peach and Berry Compote Recipe-August 2024
Aug 5, 2025 10:58 AM
Almond Cornmeal Cake with Peach and Berry Compote

  Active time: 20 min Start to finish: 2 1/2 hr

  

Ingredients

Makes 6 servings

  3/4 cup yellow cornmeal

  1/4 cup all-purpose flour

  3/4 teaspoon baking powder

  1/2 teaspoon salt

  2/3 cup whole blanched almonds

  3/4 cup sugar

  1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened

  3 large eggs

  3/4 teaspoon vanilla

  Accompaniment:peach and berry compote

  

Step 1

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

  

Step 2

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

  

Step 3

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

  

Step 4

Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.

  

Step 5

Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

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