Blackberry Peach Skillet Cornmeal Cake with Brown Butter Icing

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A moist cornmeal cake studded with juicy blackberries and peaches, topped with a nutty brown butter icing that adds rich depth. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, fine cornmeal, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick), melted unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 cup blackberries
• 1 cup peeled and diced peach
• 1/4 cup (1/2 stick) unsalted butter for icing
• 3/4 cup powdered sugar
• 2 tbsp milk for icing
• 1/2 tsp vanilla extract for icing

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until combined.
2. Step 2: In a separate bowl, whisk 1/2 cup melted unsalted butter with 3/4 cup granulated sugar until smooth. Add 2 large eggs, one at a time, beating well after each addition.
3. Step 3: Stir in 1/2 cup whole milk, 1/4 cup plain Greek yogurt, and 1 tsp vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and fold gently to combine. Carefully fold in 1 cup blackberries and 1 cup diced peach.
5. Step 5: Pour batter into a greased 9-inch cast-iron skillet or cake pan, smoothing the top evenly. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
6. Step 6: While cake bakes, melt 1/4 cup unsalted butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 4-5 minutes. Remove from heat.
7. Step 7: Whisk 3/4 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract into the browned butter until smooth and pourable. Adjust consistency with more milk if needed.
8. Step 8: Let the cake cool 10 minutes, then drizzle the brown butter icing over the warm cake. Serve warm or at room temperature.