Caramelized Peach Cornbread Cake

make this before it’s too hot to bake!

I think this is easily one of the best things I’ve ever made. Peach season is my absolute favorite season of all and this is without a doubt the best way to use them. Brown butter cornbread with a touch of maple syrup, drenched in luscious caramelized peaches. Best enjoyed indulgently with a scoop of vanilla ice cream.

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I’m afraid I must insist upon finding some perfectly ripe peaches not only for this recipe but also because if you haven’t had a perfect ripe peach, you simply haven’t lived. I highly recommend checking out your local farmers markets for the best selection!

telltale signs of a perfectly ripe peach:

Look for peaches that are slightly firm with a slight give around the stem. Soft but not mushy! Ripe peaches will also have a distinct sweet and peachy aroma. If it’s not fragrant, it’s not ripe. You’ll also want to look for peaches with plenty of golden yellow undertones. Happy hunting!

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What you’ll need:

• 1:1 gluten-free flour

• gluten-free yellow cornmeal, medium grind

• baking soda

• baking powder

• kosher salt

• butter (salted or unsalted)

• vegetable, canola or olive oil

• granulated sugar

• maple syrup

• large eggs

• buttermilk

• ripe peaches

• brown sugar

• vanilla ice cream, optional for serving

Equipment:

• I used a 9 inch springform pan for this recipe! You could totally use a deep 9 inch cake pan or even a 9x9 inch square pan.

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a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

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Yield: 6-8 servings

Ingredients:

For the Cornbread -

1 cup (140g) 1:1 gluten-free flour

3/4 cup (114g) gluten-free yellow cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup + 2 tbsp (85g) butter, browned

1/4 cup (60g) vegetable or canola oil

1/2 cup (100g) granulated sugar

1/2 cup (162g) maple syrup

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 large eggs, room temperature

1 cup (227g) buttermilk

For the Caramelized Peaches -

4 tablespoons unsalted butter

3 ripe peaches, sliced into wedges

1/2 cup brown sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

a pinch of salt

Directions:

1. In a small saucepan over medium heat, brown the butter by whisking until it is deeply golden brown and smells nutty. Once the butter is browned, remove it from the heat and let it cool slightly before using.

2. Preheat the oven to 375°F. Grease a 9 inch springform pan with butter and line the bottom with parchment paper.

3. In a medium bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.

4. In a large bowl combine the browned butter and the oil. Add in the sugar, maple syrup, vanilla extract and apple cider vinegar, whisking to combine.

5. Whisk in the 2 eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined.

6. Slowly add your dry ingredients to the wet ingredients. Whisking gently to mix together. Try not to over-mix! The batter may have some lumps and that’s fine.

7. Pour the batter into your prepared pan, smooth it out evenly using a spatula.

8. Place in the oven and bake for 30-35 minutes or until the top is a deep golden and a toothpick inserted into the center of the cornbread comes out clean. (If the top is browning too quickly towards the end, you can reduce the oven temperature to 350°F.)

9. Remove from oven and let the cornbread cool in the pan while you make the peaches.

10. For the Peaches: Melt butter in a pan over medium-high heat. Add in the peach slices along with the brown sugar. Lower heat to medium and cook about 10 minutes, stirring occasionally, until the peaches are softened and the liquid is thick and caramelized. Remove from heat and stir in the vanilla, cinnamon and salt.

11. To Assemble & Serve: Remove the cornbread from the springform pan and transfer it to a cake stand or serving plate. Top the cornbread generously with the caramelized peaches and any remaining syrup in the pan. Slice and serve immediately, warm, with vanilla ice cream if desired!

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As always, I hope you love this one as much as I do! Happy peach season and happy baking my gluten-free friends!

- Love, Violet

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