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

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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.
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.
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.
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.
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.
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