I sliced, peeled, and froze a boat load of peaches while they were still in season a couple of months ago. I knew that at some point in the late summer or fall, I would want their sweet, juicy, peachy goodness. After I extracted the boat load from the freezer, cooked them down, and made these popsicles, I had a mason jar full of leftover cooked peaches. So they seemed like the perfect thing to pile atop this cake, what with its tender cornmeal crunch, subtle honeyed sweetness, and almond overtones. Of course October is not the time for fresh peaches, but no worries, any fruit or jam or cream or whatever you like will do as a topping to this beauty. Although, an unadorned slice of this cake is just as honest and delicious. Happy fall!
