Caramelized Peach Cornmeal Skillet Cake
 
 
A rustic whole-grain cake naturally sweetened with peaches and coconut sugar caramel.
Author:
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
  1. 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.
  2. Preheat oven to 400 degrees.
  3. Sprinkle skillet with ¼ c. coconut sugar and ¼ c. melted butter.
  4. Halve, peel, and slice each peach into 8-10 wedges, layer over butter and sugar.
  5. 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/2013/08/caramelized-peach-cornmeal-skillet-cake.html