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Sweet corn and basil cake let with peach


Biltmore contest winner . Cupcake like. Needs some special ingredients.

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Rate this recipe 4.2/5 (5 Votes)


  • Nonstick cooking spray
  • 1 cup flour
  • 1/2 cup fine ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons butter, room temperature
  • 1 cup sugar, plus 1/3 cup sugar, divided
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 teaspoon grated Meyer lemon zest or grated regular lemon zest
  • 1 tablespoon fresh basil leaves, finely chopped
  • 2 large peaches, pitted, chopped
  • 1 ⁄3 cup water
  • 1 teaspoon grated ginger
  • 8 ounces mascarpone cheese
  • 2 tablespoons honey
  • Basil sprigs for garnish, if desired


Preparation time 45mins


Step 1

Preheat oven to 350°F. Lightly spray a 6 cup jumbo muffin pan with nonstick cooking spray.

In a large bowl, combine flour, cornmeal, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, beat together butter and 1 cup sugar until light and fluffy. Add sour cream, eggs, lemon zest, and basil; beat until just combined. Add half of the flour mixture; beat on low until combined. Add remaining half of flour mixture; beat on low until just combined. Spoon, distributing evenly, into 6 cup jumbo muffin pan. Bake 25–30 minutes, or until knife inserted comes out clean.

Meanwhile, make the peach compote. In a medium saucepan, over medium heat, combine peaches, water, 1⁄3 cup sugar, and ginger. Simmer 5–7 minutes, or until peaches are tender and juices have thickened slightly. Remove from heat.

In a medium bowl, stir together mascarpone and honey until combined.

When ready to serve, slice a small portion off the top of each cake to make a flat top. Place each cakelet on a plate, cut side down. Top each cakelet with a generous amount of peach syrup (from compote), allowing to soak in and drizzle down sides. Top each with peaches (from compote) and serve with mascarpone. If desired, garnish with basil.

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