Blackberry Peach Skillet Cornmeal Cake
Ingredients
The cake
-
1 ½
cups
all-purpose flour
-
½
cup
yellow cornmeal
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
packed light or dark brown sugar
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
⅔
cup
buttermilk
-
1
medium
peach
-
1
cup
fresh or frozen blackberries
-
optional
coarse sugar for topping
Brown Butter Icing
-
¼
cup
unsalted butter
-
1 ½
cups
confectioners’ sugar
-
3
tablespoons
milk
-
¼
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and butter a 10-12 inch skillet.
- Whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Beat the butter and brown sugar until creamy, then add eggs and vanilla.
- Mix in the dry ingredients and buttermilk until just combined, then fold in the fruit.
- Spread the batter in the prepared skillet and sprinkle with coarse sugar if desired.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let the cake cool slightly before icing.
- To make the icing, brown the butter in a skillet, then whisk in the other icing ingredients.
- Drizzle the icing over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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