A rustic whole-grain cake naturally sweetened with peaches and coconut sugar caramel.
Author: Anna Harris
Recipe type: Brunch/Breakfast, Dessert
Cuisine: American
Serves: 6-8
Ingredients
Dry Batter:
1½ c. heaped, freshly ground soft whole wheat or spelt
½ c. coarse ground cornmeal
½ tsp. sea salt
¾ c. coconut sugar
2 tbs. buttermilk
10 tbs. unsalted butter
Base:
4 peaches
¼ c. coconut sugar
¼ c. butter, melted
Wet Batter:
2 eggs
¾ c. buttermilk
2 tsp. vanilla
2 tsp. baking powder
Instructions
Pour flour, cornmeal, salt, sugar, butter, and 2 tbs. buttermilk into a food processor, pulse 12-14 times or until butter is pulsed into roughly pea-sized pieces. Leave to "soak" overnight.
Preheat oven to 400 degrees.
Sprinkle skillet with ¼ c. coconut sugar and ¼ c. melted butter.
Halve, peel, and slice each peach into 8-10 wedges, layer over butter and sugar.
Whisk eggs, buttermilk, and vanilla together, pour over dry ingredients and add baking powder. Whisk thoroughly but lightly, pour batter over peaches and bake for 25-30 minutes.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/caramelized-peach-cornmeal-skillet-cake/