Nectarine Cornmeal Upside Down Cake followed by a layer of

followed by a layer of tangy sour cherry filling

Made with a portion of the flour being fresh house milled white whole wheat berries grown by Seneca Grain and Bean in NY State

nectarines

Perfect for brunches

The sandwich-loaf version of our Pain au Levain

Nectarine Cornmeal Upside Down Cake followed by a layer ofThis cake is a down to earth beauty! Fresh slices of nectarine baked in a layer of brown sugar and butter on top of a cake base made with corn flour that was milled in house. The corn is sourced from Seneca Grain and Bean out of NY state and milled into fresh flour by us! This cake also has a hint of cardamon, coriander, and orange zest giving it a slightly unique but subtle flavor profile. Finished to a high shine with apricot glaze. Serves 8.