Description
Blackberry Peach Skillet Cornmeal Cake is a delightful summer dessert featuring juicy blackberries and sweet peaches combined with a unique cornmeal base. Baked in a skillet, it offers rustic charm and a perfect balance of sweet and textured flavors, ideal for gatherings or cozy family treats.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, at room temperature
- 1 peach, peeled and chopped
- 1 cup fresh or frozen blackberries
- Optional: coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly butter a 10-12 inch oven-safe skillet or 10-inch springform pan.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and brown sugar with a mixer until smooth and creamy, about 2-3 minutes.
- Add eggs and vanilla extract; beat until well combined.
- On low speed, gradually add dry ingredients to the wet mixture, mixing until just combined.
- Slowly pour in buttermilk and mix until smooth.
- Gently fold in chopped peach and blackberries with a spatula.
- Pour batter evenly into prepared skillet and spread out. Optionally, sprinkle coarse sugar on top.
- Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean or with a few crumbs.
- Let cake cool slightly in skillet before adding icing.
- To make icing, melt 1/4 cup unsalted butter in a skillet over medium heat until golden brown. Remove from heat and cool 5 minutes.
- In a bowl, whisk confectioners’ sugar, milk, vanilla extract, and salt until smooth.
- Drizzle icing over cooled cake and serve warm or at room temperature.
Notes
- If buttermilk is unavailable, make a substitute by mixing 2/3 cup milk with 2 teaspoons vinegar or lemon juice and let sit.
- Use fresh, ripe peaches and blackberries for best flavor; frozen fruits can be used if fresh are unavailable.
- Do not overmix batter to avoid dense cake.
- Let cake cool slightly before icing to prevent melting.
- Store cake in airtight container at room temperature or refrigerated up to 5 days.
- Reheat slices in microwave for 15-30 seconds or oven at 350°F for 5-10 minutes.
- Freeze wrapped cake for up to 3 months; thaw overnight in refrigerator before serving.
- For a twist, add a pinch of cinnamon or nutmeg to dry ingredients or use brown butter instead of regular butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Blackberry Peach Skillet Cornmeal Cake, Summer dessert, Skillet cake, Fruit cornmeal cake, Peach and blackberry cake