Sweet Corn Cake With Peach-Corn Salsa

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Washington Post

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Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan

1 cup flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup stone-ground yellow cornmeal

1 cup fresh corn kernels (from about 1 large ear), cooked or raw

1/2 cup sour cream, at room temperature

3/4 cup sugar

3 large eggs, at room temperature, lightly beaten

2 peaches, pitted and diced

2 cups fresh corn kernels (from about 2 large cooked ears)

2 tablespoons chopped mint leaves

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