Name: Blackberry Peach Skillet Cornmeal Cake Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1½ cups all purpose flour; ½ cup Yellow Cornmeal; 1 tsp baking powder; 1 tsp Baking Soda; ½ tsp salt; ½ cup unsalted butter; 1 cup brown sugar; 2 large eggs; 1 tsp pure vanilla extract; ⅔ cup buttermilk; 1 peach; 1 cup fresh or frozen blackberries; Coarse sugar; For the Brown Butter Icing:; ¼ cup unsalted butter; 1½ cups confectioner's sugar; 3 tbsp milk; ¼ tsp pure vanilla extract; ⅛ tsp salt

blackberry peach skillet cornmeal cake recipe

How To Make Blackberry Peach Skillet Cornmeal Cake

This fruity skillet cornmeal cake has a buttery soft center with crisp and crunchy edges. Topped off with brown butter icing for a flavorful finish.

Preparation: 15 minutes

Cooking: 30 minutes

Additional Time: 15 minutes

Total: 1 hour

Serves:

Ingredients

1½cupsall purpose flour,spoon & leveled
½cupyellow cornmeal
1tspbaking powder
1tspbaking soda
½tspsalt
½cupunsalted butter,softened to room temperature
1cupbrown sugar,light or dark, packed
2large eggs,at room temperature
1tsppure vanilla extract
⅔cupbuttermilk,at room temperature
1peach,peeled and chopped
1cupfresh or frozen blackberries,do not thaw
coarse sugar,for topping, optional

For the Brown Butter Icing:

¼cupunsalted butter
1½cupsconfectioner’s sugar
3tbspmilk
¼tsppure vanilla extract
⅛tspsalt

Instructions

Preheat the oven to 350 degrees F. Lightly butter a 10- to 2-inch oven-safe skillet.

Cake:

Whisk the flour, cornmeal, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy for about 2 minutes.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. Finally, fold in the fruit.
Spread into the prepared skillet. Sprinkle with coarse sugar, if desired.
Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to slightly cool on a wire rack before icing and serving.

Filling:

Slice the butter up into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam.
Keep stirring occasionally. After 5 to 6 minutes, the butter will begin browning. Once browned, remove from heat immediately and cool for 5 minutes.
After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
Drizzle over cornmeal cake. Slice and serve warm or you can wait until it’s fully cool to room temperature.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.