Some of my favorite recipes start with a very specific craving and an even stronger desire to make that craving exist. This one started because I couldn’t stop thinking about fresh peaches… with cornbread.
Not peach cobbler. Not baked peaches. I wanted those juicy, peak-summer peaches exactly as they are, piled onto something that had the bite and flavor of a cornbread but wasn’t actually cornbread. I wanted something sweeter, softer, incredibly moist, more like a cross between cornbread and cake.
Naturally, I went down a recipe rabbit hole to see if something like this existed to match my craving. That’s when I stumbled across Eric King’s Cornbread Snacking Cake. This man is a genius and I get the vibe he may have had the same craving as I did, and thankfully solved that for the both of us. I used his base recipe as a starting point, adjusting a few ingredients until it became the version that had been living in my brain rent free all week.
The end result is exactly what I was craving: a buttery corn cake that’s lightly sweet and stays soft for days. Add a cloud of honey mascarpone whipped cream and a pile of juicy summer peaches, and it’s one of those desserts that hits a craving that almost feels nostalgic, while still tasting like something completely new.
Fair warning though… now that this recipe exists, my brain won’t stop thinking about all the other ways to combine these flavors again. Like deconstructing this cake into little dessert cups. Or turning into a peach upside-down corn cake. Unfortunately, as I sit here eating my 6th slice of this in one week, there’s only so much corn cake one girl can eat, so if you try one of those variations before I do, you’ll have to let me know how it turns out.
Why You’ll Love This Recipe
- The cake stays incredibly moist for days, thanks to a combo of butter for flavor and oil for lasting moistness.
- The corn cake is just a touch sweeter than regular cornbread, but still keeps that salty, buttery flavor that contrasts the peaches so well.
- Uses fresh summer peaches (no baking them!).
- The corn cake is quite simple, and stays soft for days, making it easy to make ahead.
Ingredients
- Fine ground yellow cornmeal: while Eric uses medium ground cornmeal in his recipe, I like the finer, more tender crumb from the fine ground.
- Fresh peaches: be sure to use fresh peaches for this, as you’re just tossing them in a little sugar to let their juices release. Go for a ripe, or just under ripe peach over an overripe one, as you don’t want so much juice it makes the cake soggy. Slice or dice: it’s up to you. I like slicing the peaches because they make for a prettier presentation, but diced peaches are definitely easier to scoop up with each bite. Choose whichever you prefer!
- Mascarpone: similar to my Strawberry Shortcake recipe, I like using mascarpone in my homemade whipped cream, as it helps to stabilize the cream better which makes it last longer.
- Greek yogurt + whole milk: while Eric’s recipe uses buttermilk, I really hate having to buy buttermilk just for one recipe. Since I always have Greek yogurt on hand, I used the King Arthur method of subbing buttermilk for part full fat Greek yogurt and part whole milk. If using a super thick Greek yogurt like Fage, use a 1:1 Greek yogurt to whole milk ratio. Since the Greek yogurt I tend to buy is from Costco or Trader Joe’s, I go a little higher on the Greek yogurt and do 2/3 cup Greek yogurt to 1/3 cup whole milk.
Tips & Tricks
- Don’t overmix the batter as it can become dense. Stop mixing the second you see that no more flour streaks remain.
- Make sure all your ingredients are at room temperature before you start baking. This helps ensure the ingredients mix together properly.
- Let the cake cool completely before topping.
- Macerate the peaches 15–20 minutes. This helps release their juices.
- PRO TIP: brush some of the juices released from the peaches over the corn cake – yummmmm!
Serving Suggestions
- As written (my favorite).
- Deconstructed and layered into dessert cups/trifles.
- As a peach upside-down corn cake.
More Summer Dessert Recipes
Peaches & Cream Corn Cake
- Total Time: 2 hours
- Yield: 10
Description
A buttery, incredibly moist cornbread-cake topped with honey mascarpone whipped cream and juicy fresh peaches for the perfect summer dessert.
Ingredients
For the Corn Cake:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 tbsp (42 g) honey
- 3 large eggs
- ½ cup (112 g) neutral oil
- ¾ cup (170 g) plain Greek yogurt* (nonfat or full fat is fine)
- ⅓ cup (80 g) whole milk
- 1 tsp vanilla extract
- 1 cup (130 g) all-purpose flour
- ¾ cup (115 g) medium-ground yellow cornmeal
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
For the Honey Mascarpone Whipped Cream:
- 8 oz mascarpone cheese, cold
- 1¼ cup heavy whipping cream, cold
- 2 tbsp honey
- 1 tbsp vanilla bean paste
For the Peaches:
- 3–4 ripe peaches, sliced or diced
- 2 tbsps granulated sugar
- 1 tsp vanilla extract
Instructions
For the Peaches & Cream Corn Cake:
- Remove all corn cake ingredients from the fridge 1 hour before baking to come to room temperature.
- Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the honey, then add the eggs one at a time, mixing well after each addition.
- In a glass measuring cup, whisk together the Greek yogurt and milk until smooth. Add to the batter with the oil and vanilla, and mix until smooth.
- Add the flour, cornmeal, baking powder, baking soda, and salt. Fold just until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
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Place in the oven on the middle rack and bake for 25-30 minutes, or until the top is golden brown and the center springs back lightly. You can also test for doneness by inserting a toothpick in the center. It’s done when it comes out with a few moist crumbs.
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Allow for the cake to cool in the pan for about 5 minutes, then run a knife along the sides and invert it onto a cake plate or wire rack to cool completely.
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While the cake cools, start on your peaches & cream topping. To a bowl, add the peaches, sugar, vanilla, and a small pinch of salt. Mix until well combined, and set aside for 25-30 minutes to macerate and let the juices start to release.
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Make your mascarpone whipped cream. In the bowl of a stand mixer (or regular bowl with an electric whisk), add the mascarpone, heavy cream, honey, and vanilla bean extract. Whip on high until soft peaks form, usually 2-3 minutes. You do not want to overwhip, as it can result in the cream being grainy. If you accidentally overwhipped, just fold in a bit more heavy cream. Place in the fridge until ready to use.
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Once the cake has fully cooled, and just before serving, top the cake with the mascarpone whipped cream, making a swoop in the middle to hold the peaches. Top with the fresh peaches and a small drizzle of the peach syrup. Serve immediately and enjoy.
Notes
*Greek yogurt + whole milk: I almost never have buttermilk in my fridge, but I always have Greek yogurt, so this is my go-to substitute. If you’re using a thick Greek yogurt like Fage, use equal parts Greek yogurt and whole milk. If you’re using a slightly looser brand like Kirkland or Trader Joe’s (what I usually buy), I like ⅔ cup Greek yogurt + ⅓ cup whole milk instead.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Cuisine: American
Storage
- Store the peaches, mascarpone whipped cream, and corn cake separate in airtight containers in the fridge. This will last 5-7 days in the fridge.
- Add the whipped cream and peaches just before serving.
FAQs
- Can I use canned or frozen peaches?
- Fresh peaches are definitely the star here. Since they’re served on top of the cake, their texture really shines. If peaches aren’t in season, you can use thawed frozen peaches or well-drained canned peaches, but the final dessert won’t have quite the same fresh, juicy bite.
- Can I make the corn cake ahead of time?
- Yes! The cake stays incredibly soft and moist for several days, making it a great dessert to bake ahead. Just wait to top it with the mascarpone whipped cream and peaches until you’re ready to serve.
- Can I use yellow or white cornmeal?
- Either works, but I prefer fine-ground yellow cornmeal. It gives the cake a finer texture and that classic buttery corn flavor without feeling gritty.
- Can I substitute sour cream for the Greek yogurt?
- Absolutely. Full-fat sour cream can be swapped in 1:1 and will give you an equally rich, tender cake. Greek yogurt adds a little tang and keeps the crumb incredibly moist.
- Can I use any type of Greek yogurt?
- Yes! I’ve tested this recipe with nonfat Greek yogurt (Kirkland brand), but full-fat or 2% Greek yogurt will also work beautifully. Full-fat yogurt will give the cake a slightly richer flavor, while nonfat still produces an incredibly moist, tender crumb thanks to the oil and butter in the batter.
- The biggest thing to look for is a thick, strained Greek yogurt rather than a regular, thinner-style yogurt. If your yogurt is especially runny, it can add extra moisture to the batter and affect the texture of the finished cake.
- Can I make this with other fruit?
- Definitely. This cake would be incredible with berries, nectarines, or even cherries.
- How should I store leftovers?
- Store the plain cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If it’s already assembled with the whipped mascarpone and peaches, refrigerate leftovers and enjoy within 2 days for the best texture.
