Recipe for I Want Summer Now cake

frozen peaches and cherries, La Tourangelle almond oil, yellow cornmeal, raw cane sugar, and ap flour

frozen peaches and cherries, La Tourangelle almond oil, yellow cornmeal, raw cane sugar, and ap flour

Hot days, first swim, strolling the markets in the Crescent City and Washington DC, but no peaches or cherries yet. In anticipation of summer, I’ve pulled out some frozen cherries and peach slices from my freezer and am baking a cake with what I have on hand. I think this would be good with fresh chopped basil or lemon verbena or a syrup made of either herb.

 

I Want Summer Now Cake


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Inspired by Paula Disbrowe's Blue Cornmeal Blackberry muffins from her ultra cool cookbook, COWGIRL CUISINE, I came up with this recipe for I Want Summer Now Cake.


ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cup raw cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain non-fat yogurt (only had 1 cup yogurt, so supplemented with 1/2 cup creme fraiche)
  • 1/3 cup almond oil (I like La Tourangelle)
  • 3 tablespoons maple syrup
  • 2 teaspoons almond extract
  • 3 eggs
  • 1 teaspoon grated orange zest
  • 2 generous cups frozen fruit such as peaches, cherries (or fresh when summer allows)
  • sliced almonds (or pine nuts)

directions:

Preheat oven to 375°.

Grease 1 (8-inch) square cake pan.

Whisk first 6 ingredients together in a large bowl. Combine yogurt and next 5 ingredients together in a medium bowl. Using a rubber spatula, fold wet ingredients into dry ingredients until just mixed. Fold in frozen fruit (or fresh when summer comes).

Fill pan and bake at 375° for 15 minutes. Top with almonds or pine nuts. Rotate pan and bake another 12 to 15 minutes or until golden and when tester inserted in center comes out clean. Let cool in pan 5 minutes. Place on cooling rack and serve warm or at room temperature.

Good with frozen yogurt or sweetened creme fraiche and chopped fresh basil or lemon verbena.


Date Published: April 27, 2009
8 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

8 comments... read them below or add one

Comments

  1. April 27, 2009 3:47 pm by Pierino Reply

    Kim, don’t worry. We are almost into stone fruit season. Although I’m pleased with citrus right now.

    Co-inkydink. Last night I was using Tourangelle walnut oil (product of California) with mushroom stuffed pasta, toasted walnuts and REAL Roquefort…while we still have it.

  2. April 27, 2009 6:46 pm by Robert Newman Reply

    I want summer now peaches. The cake looks wonderful, but it’s the peaches that make me think of hot summer days by the pond….

  3. April 28, 2009 7:04 am by kim Reply

    Pierino,

    That mushroom stuffed pasta with walnut oil and REAl Roquefort sounds delicious. Is the recipe on your blog at eggsinpurgatory?

  4. April 28, 2009 7:07 am by Pierino Reply

    Yes my dear, it is

  5. May 1, 2009 12:24 pm by Donna Florio Reply

    I want CAKE now! (I only live 3 miles away. . . .)

  6. May 2, 2009 4:52 am by Jaden Reply

    heya girl! when you comin’ back to Florida? (this time on the west coast!) would love to see you. how were your writing workshops?

    jaden

  7. May 2, 2009 7:21 am by kim Reply

    Hey Jaden,

    I’m going to be in Miami next week. Come and visit. I’ll email you.

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