Blueberry Peach Corn Bread Buckle

I generated lots of dirty dishes with this dessert.  I also got an oven full of burned cake from the cake running over in the oven.  The recipe clearly says bake in a 9” round cake pan.  I used an 11’ round pan.  Use a 9” only if you have very high sides like a spring form pan.  Even the 11” needed high sides.  This is from Desserts from the Famous Loveless Café here in Nashville.  It was very good and both blueberries and peaches are in season.  I had purchased great peaches at Trader Jo’s on Tuesday. 

Ingredients: 

1 ½ C blueberries

1 ½ C diced (1/2”) peeled peaches (2)

1 C sugar, divided

1 ½ t grated lemon zest

2/3 C corneal, preferably white

1 C unbleached all-purpose flour

1 T baking powder

¼ t salt

1/3 C canola oil

1 egg lightly beaten

¾ C buttermilk

1 C Brown Sugar and Oat Crumb Topping (recipe follows)

Whipped cream to top (Jim had raspberry sorbet with his.)

Directions:

1.      Preheat the oven to 350 degrees.  Grease and flour a 9” with very high sides cake pan. 

2.      In a medium bowl, combine the blueberries, peaches and 1/3 C sugar and the lemon zest. Toss gently to coat the fruit with the sugar.  Let it macerate while you prepare the cornmeal cake. 

3.      In another bowl, stir together the cornmeal, flour, baking powder, and salt with the remaining 2/3 c sugar. 

4.      Pour in the oil, egg and buttermilk and stir until smooth. 

5.      Scrape the batter into the prepared cake pan. 

6.      Arrange the fruits and their juices evenly over the top of the cake. 

7.      Sprinkle the crumb topping evenly over the fruit. 

8.      Bake for 1 hour and fifteen minutes, or until a toothpick or cake tester inserted in the center comes out clean. 

9.      Let the cake cook in the pan for 15 minutes; then invert it onto a flat tray.  Place another tray and bring it right side up again.  (Another reason that this would be better in a springform pan.)  I left mine in the pan. 

10.  Cut the cake in wedges and serve with a dollop of whipped cream. 

Brown Sugar and Oat Crumb topping 

Makes one cup.

Ingredients:

½ C unbleached all-purpose flour

½ C rolled oats

½ C packed light brown sugar

½ t ground cinnamon

1/8 t baking soda

4 T cold unsalted butter, cut into small cubes

Directions:

1.      Place the flour, oats, brown sugar, cinnamon and baking soda in a bowl and mix gently to break up any lumps of sugar, taking care not to crush the oats. 

2.      Add the butter and gently rub the ingredients together with your fingertips to produce a mealy mixture with some lumps that clump together when squeezed in your hand. 

You can use a paddle attachment on a mixer if you really want to dirty one more item, but hands work fine.  Do not use the food processor it will cut up the oats.