NECTARINE CORNMEAL LOAF WITH LEMON-THYME SYRUP
Makes 1 (8-inch) loaf
1½ cups all-purpose flour
¾ cup sugar
2 tablespoons plain yellow cornmeal
1½ teaspoons baking powder
¼ teaspoon kosher salt
⅛ teaspoon ground cinnamon
2 large eggs
¼ cup whole milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
¾ teaspoon lemon zest
1 cup chopped fresh nectarines
6 (¼-inch-thick) slices nectarine
Lemon-Thyme Syrup (recipe follows)
Garnish: fresh thyme sprigs
1. Preheat oven to 325°. Spray an 8½x4½-inch cast-iron loaf pan with baking spray with flour.
2. In a large bowl, whisk together flour, sugar, cornmeal, baking powder, salt, and cinnamon.
3. In a medium bowl, whisk together eggs, milk, melted butter, vanilla, and lemon zest. Add egg mixture to flour mixture, and beat with a mixer at low speed just until combined. Gently stir in chopped nectarines. Spread batter into prepared pan. Place nectarine slices about ¼ inch apart on top of batter.
Bake until a wooden pick inserted in center comes out
