Almond Cornmeal Cake with Peach and Berry Compote

Preparation

1. Step 1

   Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.

   Step 2

   Whisk together cornmeal, flour, baking powder, and salt.

   Step 3

   Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.

   Step 4

   Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.

   Step 5

   Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.