Corn Cake with Blackberry Peach Jam
2016-02-16 15:44:08
Serves 6
The perfect ending to a summer meal, this cake is also great with sweetened fresh berries or peaches. Recipe courtesy of Earth & Vine Provisions.
Ingredients
- 1 cup + 2 tablespoons butter
- 2 cups all purpose flour
- 1 cup sugar
- 3 tablespoons honey
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 1/4 cups yellow cornmeal
- 2 tablespoons baking powder
- pinch salt
- 1 tablespoon water
- 1/2 pint heavy whipping cream
- 1 jar Earth & Vine Blackberry Peach Jam
Instructions
- Preheat oven to 375˚. Butter & flour a 9x9 baking pan. Cream butter, 3/4 cup sugar & honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not over beat. Add sour cream; mix to combine. Whisk together flour, cornmeal, baking powder & salt. Add dry ingredients to batter & mix to combine. Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until done, about 30 minutes. Cool slightly. Whip cream. Cut cake into squares; split. Fill with cream and jam.
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