Roasted Peach Rosemary Cornmeal Cake

While I gushed about trying to hold onto summer … I realized tomorrow is actually the official first day of fall.

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I don’t do well with change.

I need a little transition time.

And so I mix fresh sweet peaches, and earthy herbs, throw in some cornmeal and call it a cake.

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Cake helps with change. And this one smells incredibly delicious. It’s hearty and comforting like fall – yet, bright and sweet like summer.

Are you ready to dance with a brand new season? Have you been for a while? Am I kind of late to the game … or just being stubborn– I’m still not buying a PSL from Starbucks … not until October. And the most ironic thing about all of this is fall is my favourite season.

Instead, let’s eat cake.

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Roasted Peach Rosemary Cornmeal Cake.

Upside Down-ness

¼ cup butter

½ cup brown sugar

4 Large Peaches, sliced in half

1 large Rosemary sprig

 Directions

Place 1/4 cup butter in a prepared cake pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter).

Remove pan from oven. Sprinkle brown sugar over melted butter .

Arrange peach slices evenly over brown sugar mixture – add large rosemary sprig smack dab in the middle.

Set a side.

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 Cake

1 ¼  cups all-purpose flour

1 Cup Cornmeal

¼ cups ground almonds
1/2 teaspoons baking soda
1/2 teaspoon sea salt

1 tsp fresh thyme – finely chopped  
1 cup butter, softened
1 ¼ cups brown sugar
3 large eggs, room temperature

1 cup peach greek yogurt
1 tablespoon pure vanilla extract

 Directions:

sift together flour, cornmeal, ground almonds baking soda, sea salt and dried thyme. Set aside.

Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the greek yogurt and vanilla.

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Mix until smooth.

Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently. 

Add cake batter on top of peach arrangement. Bake 45 min.

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Happy fall ladies & gents – as I say so long to the sweetest summer that will ever be, I’m actually excited for fall. It’s going to be a lovely couple of months!!

Fresh Fig Chia Seed Pancakes with Coconut Rum Sauce

I’ve probably only mentioned a million and one times, that I’m trying to hold on to ever morsel of summer.

I know it’s September.

I know labour day has passed.

I know what Starbucks has done ( don’t even say it *cough – pumpkin spice latte * … stop it!)

But the sun is still so shiny, and I don’t want to wear super comfy-thick-cuddly sweaters …. Yet.

I want sunshine. I want ice cream. I want s’mores. I want flowy neon maxi skirts and I want beaches …

I’m a brat. I just saw it. I get it.

Can I convince you to continue reading, if I hoax you into justifying that rum is totally healthy breakfast food.

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Logic:

Pancakes = breakfast

Pancakes + chia seeds = healthy breakfast

pancakes+ chia seeds + fresh figs = super healthy breakfast with a does of gorgeous and can only be eaten with coconut rum syrup.

Geniusness.

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Fig Chia Seed Pancakes with Coconut Rum Syrup

(serves 2)

Pancakes

1 1/2 Cup Flour

1 Tbsp Baking Powder

1/4 Tsp Sea Salt

3 Tbsp Chia Seeds

1 Tsp Nutmeg

5 Fresh Crushed small Figs

1 Tbsp Vanilla extract

1 1/2 cups milk

1 Tsp Vinegar

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Coconut Rum Syrup

1 Can Coconut Milk (approximately 1 1/2 cups)

1/2 Cup Brown Sugar

1 Tsp Sea Salt

1 Tbsp Coconut Rum ( or you can use extract)

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Pancake Directions:

In a large bowl, combine all of the dry ingredients for your pancakes.

Add figs, vanilla, milk and vinegar. Stir until dry ingredients just begin to disappear – lumps are okay – you don’t want to over mix  ( it will give you still pancakes!!).

Allow to sit for 10 minutes ( this is the perfect time to make your syrup).

Over medium high heat, cook 1/2 cups of batter at a time. Note, this stuff is thick. Cook until small bubbles begin to form.

Flip and cook an extra 2 minutes. Repeat with remaining batter.

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Coconut Rum Directions:

Over medium heat, add Coconut Milk, brown sugar, sea salt & coconut rum to a sauce pan. Bring to a rolling boil, stir until the brown sugar is completely dissolved. Lower the heat, and allow to simmer for 10 additional minutes.

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Plate your pancakes and make’em pretty!!

Let’s face it, if I can’t get to sunshine & beaches – I’m bringing it to me and what’s a beach without a little booze?