I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
- 1 cup P.A.N. cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ stick butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- 1 can sliced peaches
- ½ cup sour cream
- 6 oz blueberries
- 2 T butter
- 1 cup plus more powdered sugar
- 1 tsp vanilla
- milk to consistency
- Preheat your owen to 350 degrees.
- Grease a springform pan and line the bottom with parchment paper. Grease that as well.
- In a mixing bowl, stir in the P.A.N. cornmeal, flour, baking powder, soda and mix.
- In a mixer, beat the sugar, butter and eggs for about 2-3 minutes on high. Add vanilla, and sour cream and beat for another minute until smooth. Lastly, add the juice from the peaches in and mix. Set the peaches in another bowl for the topping.
- Add the dry ingredients and mix on low until combined.
- Pour into your pan and top with peaches and blueberries.
- Bake for about an hour or until golden brown or until a toothpick comes out clean.
- Let the cake cool then you can release the sides of the pan. Sprinkle with powdered sugar.
- While that is cooling down, make your icing.
- Melt the 2T butter in microwave.
- Add vanilla and powdered sugar. (Sometimes the vanilla will turn the icing a little brown so either go easy on the vanilla or use the clear kind.
- Add milk and stir. If it's too runny, add more powdered sugar, if it's to thick add more milk until smooth.
Do you ever have one of those Saturdays where nothing is planned and you just feel like cooking in the kitchen? I know all 4 of my kids love cooking with me so we decided to have an impromptu brunch to celebrate summer. This Sour Cream Fruit Cake is brunch-worthy even if your cooking for your little family or having all the girls over for a high noon brunch. The fun thing about this recipe is that the “cake” is somewhat savory since it is made with P.A.N. Cornmeal and the fruit and icing on top balance the savory out with some sweet. P.A.N. cornmeal is way more versatile than you would think so this is a must try recipe.
You will be amazed at how quick and easy this recipe is! Your brunch guests will think you spent hours preparing it!
P.A.N. Cornmeal, a staple ingredient already in most Venezuelan homes, is making its debut in the U.S. and I couldn’t be more excited. I don’t know about you, but cornmeal has always been a staple in our house. P.A.N. Cornmeal is quickly becoming my favorite brand since it is the smoothest cornmeal I have ever cooked with. Some cornmeal can be a little chunky or heavy but this cornmeal is light and easy to cook with.
For this easy brunch cake, first you will need a springform pan. I got mine at Ikea and have used it for years. You can use a regular pan but this pan is fun as you can take the side part off to display your cake.
So here is what you need to do to make this cake. First grease the pan then line the bottom with parchment paper. Then grease the paper too!
Next mix the eggs, sugar and butter in a mixer for about 2-3 minutes. Enlist 3-4 of your finest bakers to help with this part. Beat on high..this part is sure to keep your youngest bakers’ attentions when the KitchenAid is at a 10! Next add the sour cream and peach juice from the can of peaches and mix until blended, about 1 minute.
If your face doesn’t look like this, your mixer is not going fast enough!
Next in another bowl, stir in the P.A.N. cornmeal, flour, baking soda and baking powder and mix.
Next stir in the dry ingredients into the mixer and mix until combined.
Next pour the batter into a pan, then top with peaches and blueberries.
Bake at 350 degrees until golden brown for about an hour or until a toothpick comes out clean. Once it cools, sprinkle with powdered sugar.
Last but not least is the icing that goes on top. This is my favorite glaze or icing and I use it for cinnamon rolls and treats like this cake.
First microwave the butter. Add the sugar and vanilla and add the milk to consistency. The trick to this icing is keep adding sugar and milk until it’s like the picture below. It can drip off a spoon but isn’t too runny. The longer you let it sit, the thicker it will get.
If your feeling less sweet, you can just serve it with the powdered sugar, because either way is delicious.
So pin this for later so you won’t forget about this yummy recipe. And for a wide variety of recipes that you can use this P.A.N. cornmeal in, head over to their Tumbler.