Brown Sugar and Peach Cornmeal Pound Cake - House-Autry


Brown Sugar and Peach Cornmeal Pound Cake

Brown Sugar and Peach Cornmeal Pound Cake

Prep Time: 15 minutes
Cook Time: 80 minutes
Servings: 10

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Brown Sugar and Peach Cornmeal Pound Cake

Brown sugar and peaches are a great pair, and this summery cake is great for any time of year.


  • 2 cups House-Autry Yellow Self-Rising Corn Meal Mix
  • 2 sticks unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 8 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 teaspoons (about) grated lemon zest, usually one small lemon
  • Flour and oil spray like Baker's Joy
  • 2 1/2 cups roughly chopped peaches dusted with all purpose flour
  • 1 10 ounce jar peach preserves, homemade is awesome
  • 1/4 cup chopped pecans


Preheat oven to 325°F.
In a mixing bowl, cream butter and sugar together until light, about 3 minutes.

Break the eggs into a 2 cup liquid measure. Reserve.

Pour the House Autry Self-Rising Cornmeal on to some wax paper or in a separate container.

With your mixer running on low speed, alternate adding the corn meal, and one egg at a time into the creamed mixture making sure that the egg is incorporated into the batter before adding more flour. End with the flour. Add the cinnamon, vanilla extract, and the lemon zest, and mix for 10 seconds or so to blend.

Spray a Bundt pan or 9 inch tube pan (Angel Food Cake Pan) and then coat the pan in flour, ensuring that every part of the pan is coated in spray and flour (including the middle tube).

Pour 1/2 the batter into the prepared pan. Toss in 1/2 the peaches. Cover with the remaining batter and the rest of the peaches.

Place the cake in the middle of your preheated oven. Bake for 45 minutes, then rotate the pan. Continue baking for an additional 25-35 minutes or until center is done and a wooden skewer comes out clean (about 70-80 minutes in total).

When removing from pan place the cake upside down (cake side down) on a steaming hot clean tea towel for 10 minutes. Then, remove the cake onto a wire rack. Don't panic if some of the cake still sticks to the pan. Spoon it out and place it on the cake, the peach preserves will help cover the cracks on the cake.

Tip: If the cake still will not release from the pan or is partially stuck to the pan, tap the top of the pan with a large utensil to help release the cake from the pan.

Slightly warm the peach preserves and spoon over the cake. Sprinkle with the nuts. Serve hot or let sit for 15 minutes, then serve. Note: If taking to a party, you might want to add the preserves after you arrive.

Products used in this recipe:

Yellow Self-Rising Corn Meal Mix

Yellow Self-Rising Corn Meal Mix

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