This cake is a great way to feature summer peaches—especially the ones that aren’t quite perfect. A bit of cornmeal and a generous amount of sour cream make for a plush yet sturdy crumb that envelops the juicy peaches. Since the cake is so tall, two layers of fruit are better than one— half of the peaches are placed between layers of luscious cake batter, and the remaining peaches are arranged on top. It’s topped with a thin layer of peachy glaze that’s made by mashing peach slices to the consistency of applesauce and mixing them with lemon juice and powdered sugar. The glaze settles into a sweet, crackly layer on top of the cake and adds an extra whisper of fresh peach flavor.
6-8 servings
- Heat the oven to 350°F. Grease an 8-inch square pan or 9-inch round pan and line it with parchment paper that comes up and over the sides (to help easily remove the cake from the pan later).
- In a medium bowl, combine the flour, cornmeal, baking powder, salt, and baking soda. Whisk well to combine and set aside.
- Combine the butter, granulated sugar, and lemon zest in a mixing bowl and beat on high speed using an electric hand mixer until light and fluffy. Add the eggs one at a time, beating well between additions. Add the sour cream and beat on medium speed until just combined, then add in the dry ingredients and mix on low speed until just combined.
- Pour half of the batter into the prepared pan and spread it into an even layer. Arrange half of the peach slices in a single layer on top of the batter. Then pour the remaining batter over the peaches and carefully spread it into an even layer. Arrange the remaining peach slices as desired.
- Bake for about an hour or until light golden brown and a toothpick inserted into the middle of the cake comes out clean. Allow to cool completely before glazing.
- Make the glaze: Finely chop the reserved peach slices and add them to a small mixing bowl. Use a fork to mash the peaches to the consistency of applesauce. Add the powdered sugar and 1 teaspoon of lemon juice and whisk until smooth. If the mixture is very dry and thick, add a bit more lemon juice until a smooth, pourable consistency is achieved. Drizzle the glaze over the cooled cake and allow to set for 20 to 30 minutes before serving.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.