Stone Fruit Cornmeal Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 large cake
Originally featured in my column in Ami/Whisk magazine.
Fruit mixture:
  • 2 cups diced stone fruit (about 2 large or 3 medium fruits), choose from peaches, plums and nectarines
  • 1 Tablespoon flour
  • 1 Tablespoon brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • 1 cup oil
  • 3 eggs
  • ⅔ cup brown sugar
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups flour
  • ½ cup cornmeal
  • ½ cup soymilk
  1. Preheat oven to 350. Grease a 9 inch cake pan very well and set aside.
Fruit mixture: combine all ingredients in a bowl and set aside.
  1. In the bowl of an electric mixer, beat together the oil, eggs, sugar and brown sugar, baking powder and vanilla until combined. Add the flour, followed by half the milk, followed by the cornmeal, then the remaining milk. Beat until just combined.
  2. Pour about a third of the batter into the greased pan. Spread the fruit mixture evenly across the top. Pour the remaining batter over the top, carefully covering all of the fruit.
  3. Place in the oven and bake at 350 for 45-50 minutes, until the top is set.
  4. Set aside to cool before removing from the pan.
Recipe by Overtime Cook at