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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 1 1/4 cups unbleached all purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar (or up to 1/2 c if you want a sweeter cake)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup ricotta cheese
- 3/4 cup milk
- 1/4 cup peach, peeled and diced
- 1 cup blueberries
- 1 tablespoon raw sugar
Method
- Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
- Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
- In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
- Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
- Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
- Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
- Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.
