Peach Berry Cornmeal Sheet Cake

A peachy sweet, dense and delicious sheet cake feeds a crowd and tastes just like summer. Plump berries and juicy peach slices top a cornmeal pound cake with tons of flavor and texture. Everyone will be reaching for an end slice to enjoy the crispy edges. It’s intensely delicious alone but for added creaminess, serve with fresh chantilly cream.

Peach Berry Cornmeal Sheet Cake

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Full recipe at the bottom…

I’m in love with any recipe that includes berries. I eat them pretty much every single day. Click here for loads of my recipes using berries.

 

Peach Berry Cornmeal Sheet Cake

Serves: 12   |   Bake Time: 55 Minutes

Ingredients

3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 cup flour
1 cup finely ground cornmeal
2 tsp baking powder
1 1/2 tsp salt
3/4 cup sour cream
1 T orange zest
1/2 cup orange juice
2 tsp vanilla extract
5 drops Edible Orange Essential Oil

(I use oils EVERY.SINGLE.DAY. Learn more about why I need them here.)

3 cups fresh berries
2 peaches, sliced

Directions

Preheat oven to 350. Next, grease and flour a 9″x13″ pan. Or, you could use pan lining paper. It’s two sided, one with parchment and one with foil so it conforms to the shape of your pan. Beat butter in an electric mixer until light and fluffy, about 5 minutes. Add sugar and beat for an additional minute, scraping down the sides of the bowl as needed. Add eggs, one at a time, stopping to scrape down the sides of the bowl after each addition. In a medium bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, and salt). Set aside. In another bowl, mix together sour cream, orange zest, orange juice, vanilla, and orange essential oil.

Add about a third of the flour mixture to the butter mixture and blend just until combined. Next, add half of the orange mixture. Blend just until combined. Add another third of the flour mixture and blend until combined. Add the remaining half of the orange mixture and blend just until combined. Finally, add the rest of the flour mixture and blend just until combined. Be careful not to overmix since that will cause the cake to become tough. Pour the batter in to the prepared pan.

Top with peaches and berries. Bake 55 min or until a toothpick in the center comes out clean. Cool 30 minutes and cut into squares. Serve alone or with chantilly cream.

About Essential Oils

Essential Oils have knocked my socks off! I’m embarrassed to say I used to use whatever oils I could find in my grocery store. After learning about therapeutic grade oils, my life has been forever changed! I’ve since detoxed my body and my home and I feel AMAZING! Come see what I mean.

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Peach Berry Cornmeal Sheet Cake

Serves 12

Ingredients

3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 cup flour
1 cup finely ground cornmeal
2 tsp baking powder
1 1/2 tsp salt
3/4 cup sour cream
1 T orange zest
1/2 cup orange juice
2 tsp vanilla extract

5 drops Edible Orange Essential Oil

(I use oils EVERY.SINGLE.DAY. Learn more about why I need them here.)

3 cups fresh berries
2 peaches, sliced

Directions

Preheat oven to 350. Next, grease and flour a 9″x13″ pan. Or, you could use pan lining paper. It’s two sided, one with parchment and one with foil so it conforms to the shape of your pan. Beat butter in an electric mixer until light and fluffy, about 5 minutes. Add sugar and beat for an additional minute, scraping down the sides of the bowl as needed. Add eggs, one at a time, stopping to scrape down the sides of the bowl after each addition. In a medium bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, and salt). Set aside. In another bowl, mix together sour cream, orange zest, orange juice, vanilla, and orange essential oil.

Add about a third of the flour mixture to the butter mixture and blend just until combined. Next, add half of the orange mixture. Blend just until combined. Add another third of the flour mixture and blend until combined. Add the remaining half of the orange mixture and blend just until combined. Finally, add the rest of the flour mixture and blend just until combined. Be careful not to overmix since that will cause the cake to become tough. Pour the batter in to the prepared pan. Top with peaches and berries. Bake 55 min or until a toothpick in the center comes out clean. Cool 30 minutes and cut into squares. Serve alone or with chantilly cream.

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Peach Berry Cornmeal Sheet Cake