This cake is truly delightful! Not too sweet it can be dessert at any time of day ~ brunch, lunch, dinner, tea time!
We topped ours with peaches but any fruit medley would do! Oh, and maybe some whipped cream too!
For the cake:
1 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter, at room temp
1/4 cup Hibiscus Citrus Sugar
3/4 cup sugar
2 large eggs, room temp
1/2 cup buttermilk
zest of one lemon
For peach topping:
4-5 peaches, sliced
2 Tablespoons butter
1/4 cup Hibiscus Citrus Sugar
juice of half a lemon
Preheat oven to 350F. Generously coat a 9-inch round baking pan with shortening and lightly flour the pan.
In a medium bowl sift together flour, cornmeal, baking powder, and salt.
With your stand mixer beat butter until it is light and airy. Add the sugars and continue to cream until fluffy. Beat in eggs one at a time. Add buttermilk and lemon zest, mixing until smooth. Gradually stir in flour mixture until just incorporated, don’t over mix.
Pour the batter into your prepared pan and smooth the top. Bake until golden and cooked through ~ 25 to 30 minutes ~ check it by sticking it with a toothpick, if it comes out clean you’re good to go. Let cool on a rack for 10 minutes. Flip cake out onto the rack then flip it onto your serving plate to let cool completely.
At this point, you can make your topping! We used peaches but anything goes! Maybe some ice cream, or whipped cream.
For the peach topping melt the butter in a saucepan and then add all the other ingredients. Let them hangout together over medium heat until the juices thicken then they are good to go!
Stay sweet, friends!
XO
Charleston Spice Co.
