I just love the Internet. I was invited to my dear friend’s home ( actually the home they were cat/ house sitting) for a mini cook out and watch the end of summer fireworks from their roof top . Incredible views from every angle! I volunteered to make dessert and since I had fresh blueberries and fresh peaches , I wanted to try a new recipe. After viewing several of my cook books, I went on line, tried http://www.myreceipes.com/ and typed in Summer Fruit dessert. Several recipes popped up, but this one looked the most interesting because it called for stone ground corn meal in the recipe. However when I went to my pantry, all I had were stone ground corn grits. Figured corn grits and corn meal were pretty close, so I used them. Mistake…… Dessert still tasted great ( fresh butter, sugar, fruit- what’s not to love) but the grits were just a bit to crunchy…. so try this recipe, but be sure you use Corn Meal – which I will do next time for sure!
1 1/2 cups (1/4-inch-thick) peach slices
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl, stirring well with a whisk.
Combine remaining 1 cup sugar and 5 tablespoons softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined.
Spoon batter evenly over fruit mixture. Bake at 350° for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.