Ingredients
For the Fruit
- 2 ripe peaches, sliced
- 1½ cups fresh blackberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Cake
- 1 cup (125g) all-purpose flour
- ¾ cup (120g) fine yellow cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- 1 teaspoon lemon zest
Optional Topping
- 1 tablespoon coarse sugar
- Powdered sugar for dusting
- Fresh mint leaves
Equipment
- 10-inch cast-iron skillet
- Large mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Lightly grease a 10-inch cast-iron skillet with butter.
Step 2: Prepare the Fruit
In a small bowl, gently toss the sliced peaches and blackberries with the granulated sugar and lemon juice. Set aside while preparing the batter.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
Step 4: Make the Batter
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and lemon zest.
Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Step 5: Assemble the Cake
Spread the batter evenly into the prepared skillet.
Arrange the peaches and blackberries evenly over the top, gently pressing some of the fruit into the batter.
Sprinkle with coarse sugar if desired.
Step 6: Bake
Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the skillet for 15 minutes before serving.
Step 7: Serve
Dust lightly with powdered sugar if desired.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or a spoonful of lightly sweetened whipped mascarpone.
Tips for Success
- Use ripe but firm peaches for the best texture.
- Pat the blackberries dry before adding them to the batter.
- Avoid overmixing the batter to keep the cake tender.
- A cast-iron skillet creates beautifully crisp, golden edges.
- For extra flavor, add a pinch of nutmeg or cardamom to the batter.
Serving Suggestions
Pair this Blackberry Peach Skillet Cornmeal Cake with:
- Vanilla ice cream
- Fresh whipped cream
- Honey or maple syrup
- Greek yogurt
- Hot coffee
- Earl Grey or chamomile tea
Storage
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 15–20 seconds or warm them in a 325°F (165°C) oven for 8–10 minutes. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Nutrition (Per Serving, Approximate)
- Calories: 310
- Carbohydrates: 43g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 3g
- Sugar: 23g
- Sodium: 220mg
