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| Summer Cake with Cornmeal and Amaretto Peaches |
Abby Dodge offered a Twitter #baketogether challenge for July and I enjoyed pondering variations of her recipe. I’d think about it while washing dishes, exercising, eating other meals. I know I’m not the only one whose mind wanders in this way.
My version substitutes locally produced cornmeal for half of the flour. You could call this a very sweet and moist cornbread. For a frame of reference, this cake is more moist than an Italian polenta cake tends to be.
For the fruit, I selected peaches because I love how the flavor deepens after baking. The peaches hail from Missouri because I’m told peaches do not grow so well in Iowa. (Iowa State University, would you please get on that and develop some Iowa peaches?)
