"An extremely light and easy to make cake that is topped with fresh peach slices. The perfect ending to a summer meal!"
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Ingredients1 h 5 m servings 149 cals
Original recipe yields 10 servings (1 - 10 inch springform pan)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.
- In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
- Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.
Per Serving: 149 calories; 2.7 g fat; 27.9 g carbohydrates; 3.6 g protein; 42 mg cholesterol; 135 mg sodium. Full nutrition
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