Peach Polenta Cake

Peach Polenta Cake
A wonderful use for fresh peaches. See the notes below on pan type.
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  1. 1/2 cup blanched and peeled almonds
  2. 1/4 cup granulated sugar, accidentally used 1/2 cup, good
  3. 1/2 cup polenta or cornmeal (try popcorn meal from Aspen Moon)
  4. 1 cup flour
  5. 1 tsp kosher salt
  6. 8 TB soft butter, one stick
  7. 1/2 cup granulated sugar, used brown sugar
  8. 2 eggs, added an extra yolk
  9. 1 tsp vanilla extract
  10. 5 peaches, cut in half, skins removed by blanching in boiling water
  11. for one to two minutes and then plunged into ice water (do not let
  12. peaches soak in water)
  1. Preheat oven to 350.
  2. Place the almonds and sugar in a food processor and pulse until
  3. finely ground.
  4. In a medium-sized bowl, combine this mixture with polenta, flour, and salt.
  5. Place the butter and sugar in a bowl.
  6. Beat with an electric mixtures
  7. on medium speed until creamy and smooth.
  8. Add eggs one at a time until incorporated.
  9. Add vanilla and schnapps.
  10. Turn mixer to low and add dry ingredient mixture a little at a time.
  11. Cut peach halves into 1/4 inch wedges.
  12. In the bottom of a 9-inch springform pan, arrange the peaches in concentric circles, starting in
  13. the center of the pan, forming a spiral.
  14. Spoon the batter over the peaches.
  15. Bake for 30-40 minutes until cake springs back when lightly pressed and toothpick inserted in the center comes out clean.
  1. Since a springform pan may leak with all these ripe peaches, put a pan underneath it or follow this tip from Deborah: I made this in Steezies oven crock and it fit well, check rack location before preheating
Stonebridge Farm CSA