Today is the first day of summer.  It is already been pretty warm and we very much need some rain.  I went to the fruit stand today and found that the freestone peaches have finally arrived.  I decided to make a little something for after dinner.

This a very simple unpretentious cake (if a cake can do that).  It is a cornmeal cake with honey and rosemary.  Something light and delicious.  The full flavor of rosemary with the subtlety of  honey.  They both are wonderful with fresh peaches.  Try this after a light supper when you know your guys will want something more.

You’ll need:

1/4 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp baking powder

3/4 tsp salt

1 cup yellow cornmeal

1 tsp minced, fresh rosemary

2 large eggs

1 large egg yolk

1/3 cup milk + 1/4 cup nonfat Greek yogurt

1/2 cup olive oil

1 tbsp  lemon juice

3/4 cup raw sugar + more to sprinkle on top of cake

1/4 cup honey

1 ripe peach, sliced thinly (1/8-inch thick)

Preheat oven to 350°. Lightly grease a 9 inch springform pan.  Set aside.

Into a medium bowl, combine the flours, cornmeal, baking powder and salt.  Add the rosemary and stir.

In your mixer, beat  eggs, egg yolk, milk, yogurt, olive oil, and lemon juice.  Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Pour into the prepared pan and top with the peach slices. Sprinkle with raw sugar.

Bake in the middle of the oven for 45 minutes, or until a toothpick comes out almost clean. Let the cake cool in the pan on a wire rack. Remove the outside ring from the pan so you can slice it. Serve warm.  Enjoy!