Berry Cornmeal Skillet Cake!

Berry Cornmeal Skillet Cake!

Get your cast iron skillet out or at least go find one and make this cake-it is so light and fluffy with a little crunch and of course blueberry studded!  I just love it!

I am sure this would be good with any sort of berry or fruit for that matter.  Most fruit based desserts can use a variety of fruits. I might actually try this next time with fresh peaches AND blueberries-sounds yummy! 

I had to make this early in the morning today because it was supposed to be really really hot today and I was NOT going to heat the house, plus I like baking in the morning-more time to work off the extra calories.  What did they do in the “olden days” with those long prarie skirts and no air conditioning?  I am not sure I ever saw pit stains on Mrs Ingalls frock?  Oh well, I digress…Like I said-make this cake!  Make it early in the morning, make it with REAL butter and the freshest fruit of the season and you wont be sorry!

 

 

 

1 1/4 c all purpose flour
1/2 c yellow cornmeal
2 tsp baking powder
1 tsp salt
1 cup plus 2 TBSP sugar and 1/4 c for sprinkling on top
1/2 c buttermilk
2 lg eggs
7 Tbsp unsalted butter, melted plus 1 Tbsp for skillet
12 oz fresh blackberries, blueberries or whatever you want to use
 
Preheat oven to 375 degrees. In large bowl, whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 Tbsp sugar.  In another bowl, hisk together buttermilk, eggs, and melted butter, pour over flour mixture.  Mix well.
 
In a 10″ cast iron skillet heat remaining Tbsp butter in oven until melted and skillet is hot about 5 minutes.  Remove from oven and swirl butter to coat bottom and sides.  Pour batter into skillet scatter berries (fruit) on top and sprinkle with remaining 1/4 cup of sugar.
 
Bake until top is evenly browned 45-50 minutes.  
 
Of course this cuts better after being cooled slightly but it is great warm!!   

Look at the golden brown color! Yummy!

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