Blackberry Peach Skillet Cornmeal Cake Recipe

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

Cake:

1. Whisk the flour, cornmeal, baking powder, baking soda, and salt together. Set aside.

2. 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.

3. 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.

4. 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.

5. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. Finally, fold in the fruit.

6. Spread into the prepared skillet. Sprinkle with coarse sugar, if desired.

7. Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

8. Remove from the oven and allow to slightly cool on a wire rack before icing and serving.

Filling:

1. 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.

2. Keep stirring occasionally. After 5 to 6 minutes, the butter will begin browning. Once browned, remove from heat immediately and cool for 5 minutes.

3. 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.

4. Drizzle over cornmeal cake. Slice and serve warm or you can wait until it’s fully cool to room temperature.

5. Cover leftover cake tightly and store in the refrigerator for up to 5 days.