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Peach Polenta Cake (Made with Fresh Ontario Peaches)
When peach season hits in Ontario, the fruit is so fragrant and juicy that it practically asks to be baked into something golden and rustic. This Peach Polenta Cake is the perfect way to celebrate the season. It’s tender, subtly sweet, and built around the natural flavor of fresh peaches.
Why This Cake Works
Polenta adds a beautiful rustic texture, almond flour brings richness, and olive oil keeps the crumb incredibly moist. The peaches melt into the top of the cake, creating a sunset‑like mosaic that looks stunning and tastes even better. It’s simple, seasonal, and full of warm summer energy.
What Makes Ontario Peaches Special
Ontario peaches are known for their sweetness, fragrance, and vibrant color. When they’re in season, they’re unbeatable — and this cake highlights them without overpowering their natural flavor.
Ingredients
Polenta, almond flour, olive oil, yogurt, lemon zest, vanilla, and fresh Ontario peaches.
How to Make It
The batter comes together quickly: whisk the wet ingredients, fold in the dry, pour into a pan, and arrange the peach slices on top. As the cake bakes, the peaches caramelize and the crumb turns golden. A light honey‑rosewater glaze adds shine and a soft floral note.
Serving Ideas
Serve with whipped cream, Greek yogurt, or enjoy it plain with coffee. It’s perfect for brunch, dessert, or a summer afternoon treat.
Peach Polenta Cake
Ingredients
- 1 cup fine polenta or cornmeal
- 1 cup almond flour
- 1 cup all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup olive oil
- ¾ cup sugar
- 3 large eggs
- Zest of 1 lemon
- 1 tsp vanilla
- ½ cup yogurt Greek or regular
- 2 –3 Ontario peaches thinly sliced
Optional Rosewater Honey Finish:
- 2 tbsp honey
- 1 –2 tsp rosewater
Instructions
- Preheat oven to 350°F (175°C). Line a 9‑inch cake pan with parchment.
- Slice peaches into thin wedges and pat dry.
- Whisk olive oil, sugar, and eggs until glossy. Add yogurt, lemon zest, and vanilla.
- Fold in polenta, almond flour, flour, baking powder, and salt. Batter will be thick and golden.
- Pour into the pan and arrange peach slices in a circular pattern on top.
- Bake 40–45 minutes, until golden and set in the center.
- Warm honey with rosewater and brush over the cake while warm.
- Cool, slice, and enjoy the golden crumb.
Notes
- Calories: 355
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Sugars: 20g
- Protein: 7g
- Cholesterol: 65mg
- Sodium: 180mg
🍑 RECIPE VARIATIONS
1. Peach Pistachio Polenta Cake
Add ¼ cup chopped pistachios to the batter and sprinkle more on top before baking. Adds crunch + a beautiful green contrast.
2. Brown Butter Peach Polenta Cake
Swap olive oil for ¾ cup browned butter. Creates a deeper, nutty flavor and caramel undertone.
3. Vanilla Bean Peach Polenta Cake
Use the seeds of one vanilla bean instead of extract. Intensifies aroma and pairs beautifully with peaches.
4. Peach Thyme Polenta Cake
Add 1 tsp fresh thyme leaves to the batter. Earthy, fragrant, and perfect for late‑summer peaches.
5. Almond‑Forward Peach Polenta Cake
Increase almond flour to 1½ cups and reduce all‑purpose flour to ½ cup. Creates a softer, more delicate crumb.
6. Honey‑Peach Polenta Cake
Replace half the sugar with honey. Adds floral sweetness and extra moisture.
7. Peach + Ricotta Polenta Cake
Swap yogurt for ½ cup ricotta. Makes the cake extra tender and creamy.
🍑 The Beauty of Ontario Peach Season
Ontario peaches are known for their incredible fragrance, vibrant color, and juicy sweetness. When they’re in season, they’re unbeatable — and this cake is designed to showcase them without masking their natural flavor. The polenta adds rustic texture, the almond flour adds richness, and the olive oil keeps everything moist and golden.
🌾 What Polenta Does in Baking
Polenta (or fine cornmeal) gives cakes a beautiful sunny color and a subtle, rustic bite. It’s naturally gluten‑friendly when paired with almond flour, and it creates a crumb that stays tender for days. In fruit‑forward cakes, polenta helps balance moisture so the cake doesn’t become soggy.
🍯 The Honey‑Rosewater Finish
This optional glaze adds shine and a soft floral aroma that complements peaches perfectly. Rosewater is traditional in Mediterranean baking, and just a teaspoon transforms the cake into something elegant and fragrant.
☕ How to Serve Peach Polenta Cake
With whipped cream
With Greek yogurt
With vanilla ice cream
With a drizzle of honey
With fresh sliced peaches on the side
With an afternoon coffee or iced tea
📦 Storage Tips
Room temperature: 2 days, covered
Fridge: 4–5 days
Freezer: Up to 2 months (wrap slices individually)
