Skillet Cornmeal Cake With Blackberry And Peach Recipe

Cornmeal: Provides a rustic texture and flavor to the cake.

All-purpose flour: Adds structure and lightness to the cake.

Sugar: Sweetens the cake and helps with browning.

Baking powder: Leavens the cake, making it rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and richness to the batter.

Eggs: Bind the ingredients together and add richness.

Melted butter: Adds flavor and moisture to the cake.

Vanilla extract: Adds a sweet, aromatic flavor.

Blackberries: Provide a tart and juicy contrast to the sweet cake.

Peaches: Add a sweet and slightly tangy flavor, along with a juicy texture.

To ensure your cornmeal cake has a light and fluffy texture, make sure not to overmix the batter once you've combined the wet and dry ingredients. Overmixing can lead to a denser cake. When folding in the blackberries and peaches, do so gently to avoid breaking the fruit and releasing too much juice, which can affect the cake's consistency.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor in the cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but you may need to reduce the liquid in the recipe slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that will still provide the necessary moisture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the cake.

• blackberries - Substitute with raspberries: Raspberries have a similar tartness and texture, making them a good alternative.

• sliced peaches - Substitute with apricots: Apricots have a similar sweetness and texture, making them a suitable substitute.

• Allow the cake to cool completely before storing. This prevents condensation, which can make the cake soggy.
• Wrap the skillet cornmeal cake tightly in plastic wrap or aluminum foil to keep it fresh. For added protection, place the wrapped cake in an airtight container.
• Store the cake at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week.
• For freezing, first wrap the cake in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. The cake can be frozen for up to 3 months.
• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.
• To reheat, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover with foil to prevent drying out. Warm it for about 10-15 minutes.
• Alternatively, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds or until warmed through.
• Enjoy the skillet cornmeal cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

• Preheat your oven to 350°F (175°C). Place the leftover skillet cornmeal cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moist texture while ensuring the blackberries and peaches remain juicy.

• For a quick and convenient option, use a microwave. Place a slice of the cornmeal cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds, checking to see if it's heated through. Be cautious not to overheat, as this can make the cake rubbery.

• If you prefer a slightly crispy exterior, try reheating in a skillet. Preheat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the skillet. Place the cake slice in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy on the edges.

• For an indulgent twist, consider using a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the cake slice on a piece of parchment paper or directly on the toaster oven rack. Heat for 5-7 minutes, keeping an eye on it to prevent burning. This method gives the cake a delightful, slightly toasted flavor.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cake slice in the air fryer basket and heat for 3-5 minutes. This method ensures a quick and even reheating process, giving the cake a nice balance of warmth and texture.

• For a unique approach, try steaming the cake. Place a steaming basket over a pot of simmering water. Cut the cake into smaller pieces and place them in the basket. Cover and steam for about 5 minutes. This method helps retain the cake's moisture and enhances the flavors of the blackberries and peaches.

• Oven: Used to bake the cornmeal cake at a consistent temperature of 375°F (190°C).

• Mixing bowl: Needed to combine the dry ingredients like cornmeal, flour, sugar, baking powder, and salt.

• Mixing bowl: Another one is required to whisk together the wet ingredients such as milk, eggs, melted butter, and vanilla.

• Whisk: Essential for blending the wet ingredients smoothly.

• Spatula: Useful for folding in the blackberries and peaches into the batter.

• Skillet: The baking vessel where the batter will be poured and baked.

• Measuring cups: Necessary for accurately measuring ingredients like cornmeal, flour, sugar, and milk.

• Measuring spoons: Needed for precise measurements of baking powder, salt, and vanilla extract.

• Knife: Required for slicing the peaches.

• Cutting board: Provides a safe surface for slicing the peaches.

• Cooling rack: Used to let the cake cool down evenly after baking.

• Oven mitts: Important for safely handling the hot skillet when removing it from the oven.

Pre-measure ingredients: Measure out all cornmeal, flour, sugar, and other ingredients before starting to save time during preparation.

Use frozen fruits: Opt for frozen blackberries and peaches to skip washing and slicing, which can speed up the process.

One-bowl method: Mix all wet ingredients in one bowl and all dry ingredients in another, then combine them quickly to reduce cleanup time.

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it’s ready when you are.

Grease the skillet ahead: Grease your skillet before you start mixing the batter to streamline the process.