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Corn Cake with Blackberry Peach Jam

Corn Cake with Blackberry Peach Jam
The perfect ending to a summer meal, this cake is also great with sweetened fresh berries or peaches. Recipe courtesy of Earth & Vine Provisions.
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  1. 1 cup + 2 tablespoons butter
  2. 2 cups all purpose flour
  3. 1 cup sugar
  4. 3 tablespoons honey
  5. 3 large eggs, room temperature
  6. 1/2 cup sour cream
  7. 1 1/4 cups yellow cornmeal
  8. 2 tablespoons baking powder
  9. pinch salt
  10. 1 tablespoon water
  11. 1/2 pint heavy whipping cream
  12. 1 jar Earth & Vine Blackberry Peach Jam
  1. 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. Serves 6 to 8.
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