Just so peachy keen

Ever since the first Twinkle Bell dinner when I made the creamy corn polenta, I am obsessed with freshly gristed cornmeal. I have to say it is unbelievable more delicious than just plan store bought. If you have the chance to find it at a farmers market or at a mill it is worth the extra time & effort to track it down.

The recipe I have been using to create all sorts of fruit & cornmeal combinations I found in  "The Best of the Best Food & Wine". The cookbook is a collection of recipes from the top 25 cooks books of the year. It just so happens that this recipe is from one of my favorite food blogger's, Deb Perelman from the Smitten Kitchen    www.smittenkitchen.com

Everyone wants this recipe so here it is! She uses blueberry's but I have been baking it with local stone fruits, so get creative!


Blueberry Cornmeal Butter Cake

Yield: 16 squares of cake

1 stick of unsalted room temperature butter, 115g or 8 tablespoons
1 C all purpose flour, 125g
1/2 C cornmeal, 60g
2 tsp baking powder
1 C sugar, 200g
2 large eggs
1/4 tsp vanilla extract
1/4 tsp freshly grated lemon zest
1/3 C sour cream, 80g
2 C blueberries, 190g

Streusel
1/2 C sugar, 100g
6 tablespoons all purpose flour
2 tablespoons cornmeal
pinch of salt
2 tablespoons unsalted butter, cut into small pieces

preheat oven to 350 degrees. Line the bottom of an 8 inch square pan with parchment and coat with a non stick spray.

whisk the flour, cornmeal, baking powder and salt in a medium bowl, set aside. using  an electric mixer cream the butter and sugar until pale and fluffy, at least 2 minutes. beat in eggs one at a time and scrape down sides between additions, then add vanilla and zest.

add a third of the flour, all of the sour cream and another third of the flour beating until just combined. scrape down sides and mix in the remaining flour mixture with the fruit and gently fold into the cake batter.

spread the batter into prepared pan. combine the dry topping with a fork. mash in the butter with a fork, your fingertips or a pastry blender. scatter the topping over the batter.

bake until top is golden and the tester comes out clean, about 35 minutes.
cool then run a spatula around the edges to loosen it and flip out onto cooling rack.

easy and delicious!

Don't forget Twinkle Bell Secret Dining Fellowship last dinner of this year is approaching, October 19th 6pm. Call your friends and make your reservations ASAP!

 

XOXO,

Cher

 

hey thanks for all the support in the Martha Stewart American Made contest, who knew I could get all those votes! Cowbell loves that you love her!

 

 

 

 

 

 

 

Fall is around the corner, it's that time of the year as the garden slows down and gets ready for it's winters slumber.. here is what's going on in my yard.