Sour Cream Fruit Cake
Recipe type: brunch
  • 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
  • Icing:
  • 2 T butter
  • 1 cup plus more powdered sugar
  • 1 tsp vanilla
  • milk to consistency
  1. Preheat your owen to 350 degrees.
  2. Grease a springform pan and line the bottom with parchment paper. Grease that as well.
  3. In a mixing bowl, stir in the P.A.N. cornmeal, flour, baking powder, soda and mix.
  4. 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.
  5. Add the dry ingredients and mix on low until combined.
  6. Pour into your pan and top with peaches and blueberries.
  7. Bake for about an hour or until golden brown or until a toothpick comes out clean.
  8. Let the cake cool then you can release the sides of the pan. Sprinkle with powdered sugar.
  9. While that is cooling down, make your icing.
  10. Melt the 2T butter in microwave.
  11. 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.
  12. Add milk and stir. If it's too runny, add more powdered sugar, if it's to thick add more milk until smooth.
Recipe by A Sweet Potato Pie at