My great grandma lived in an old farmhouse on hundreds of acres of land with some horses and a fresh water springhouse. She had loads of peach trees on her property, and if we went out there and picked ’em, she’d make her Peach Johnnycake.
This recipe features corn flour from Wild Hive Farm and celebrates the revival of growing and milling grain in the Hudson River Valley region. It’s also adaptable to whatever fruit you find at your local farmers market.
- 2 cups peaches, peeled and sliced
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- 1 cup corn flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar
- 1 stick unsalted butter, softened
- 2 eggs
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Grease 9-inch cake pan or springform pan.
- Gently toss peaches with 2 tablespoons sugar and cinnamon. Set aside.
- In another bowl, whisk together corn flour, baking powder, and salt.
- In separate bowl, beat ½ cup sugar and butter until creamy. Beat in eggs, sour cream, and vanilla.
- Add corn flour mixture to butter mixture and stir just enough to combine. Pour batter into cake pan and spread in an even layer.
- Arrange peaches on top of batter. Bake for 45 minutes or until toothpick comes out clean.
- Sprinkle a little sugar over cake and allow to cool on wire rack.
- Slice and serve with whipped cream or vanilla ice cream.