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Almond Cornmeal Cake with Peach and Berry Compote Recipe

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This recipe for Almond Cornmeal Cake with Peach and Berry Compote, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Horner
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1 teaspoon baking powder
teaspoon salt
2/3 cup whole blanched almonds
cup sugar
1 sticks softened butter
3 large eggs
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 325 degrees and butter an 8 by 4 by 3 inch loaf pan. Put a strip of wax or parchment paper lengthwise down center of pan (to facilitate unmolding).

Whisk together cornmeal, baking powder, and salt.

Finely grind almonds with cup sugar in a food processor and stir into cornmeal mixture.

Beat butter and remaining cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla (mixture will look curdled). Add cornmeal mixture and stir and fold until just combined.

Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strip to carefully lift cake from pan onto rack.

Serve berry compote on the side or on top.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is a fabulous dessert and it doesn't have any wheat for those that have allergies.

 

 

 

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