An extremely light and easy to make cake that is topped with fresh peach slices. The perfect ending to a summer meal!
- 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.