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    seasonal recipe

    Recipe for Summer peach cake

    Karoline Boehm Goodnick for the boston globe

    Serves 8

    The thin walnut crumb layer on the bottom is a crunchy contrast to the cake and fruit. Whether or not you skin the peaches is up to you; the recipe works with either peeled or unpeeled fruit. As the cake bakes, the batter around the edge rises into a frame for the peaches.


    3tablespoons flour
    1tablespoon yellow cornmeal
    3tablespoons packed light brown sugar
    2tablespoons unsalted butter,
    3tablespoons walnuts, finely chopped

    1. In a bowl, combine the flour, cornmeal, and brown sugar. Add the butter and stir with a fork until the mixture resembles crumbs.


    2. Add the walnuts and toss well.

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    cups flour
    ¼cup yellow cornmeal
    2teaspoons baking powder
    ¼teaspoon ground cinnamon
    teaspoon ground nutmeg
    ½teaspoon salt
    ½cup (1 stick) unsalted butter, at room temperature
    ½cup granulated sugar
    cup packed light brown sugar
    1teaspoon vanilla extract
    ¼cup milk
    3medium peaches (¾ pound), thinly sliced
    1tablespoon granulated sugar mixed with ¼ teaspoon ground cinnamon (for sprinkling)
    1cup heavy cream, whipped with 2 tablespoons confectioners’ sugar until it holds soft peaks

    1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Sprinkle the crumb mixture into the pan and press evenly on the bottom. They will barely cover the bottom.

    2. In a bowl, whisk the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to blend them.

    3. In an electric mixer, beat the butter, and granulated and brown sugars until well blended. Beat in the eggs, one at a time, followed by the vanilla.


    4. With the mixer set on its lowest speed, blend in the flour mixture alternately with the milk. With the back of a spoon or small spatula, spread the batter evenly on the bottom and about ½-inch up the sides of the pan.

    5. Arrange the peach slices slightly overlapping in a circle at the edge of the pan. Press the slices lightly into the batter. Fill in the center with slightly overlapping slices. Sprinkle with the cinnamon sugar.

    6. Bake the cake for 50 minutes or until the top is golden brown and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool. Serve the cake with whipped cream. Jean Kressy