Indulge in the delightful combination of blackberries and peaches with this skillet cornmeal cake. This recipe brings together the rustic charm of cornmeal with the sweetness of fresh fruits, creating a dessert that's perfect for any occasion. The golden-brown crust and moist interior make it a crowd-pleaser.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh blackberries and peaches from the supermarket. Ensure the peaches are ripe but firm for the best texture. If you don't have cornmeal at home, it's usually found in the baking aisle.
Ingredients For Skillet Cornmeal Cake With Blackberry And Peach
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How To Store / Freeze This Recipe
- 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.
How To Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Skillet Cornmeal Cake With Blackberry And Peach Recipe
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 cup blackberries
- 1 cup sliced peaches
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients, stir until just mixed.
- Fold in blackberries and peaches.
- Pour batter into a greased skillet.
- Bake for 30 minutes or until golden brown.
- Let it cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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