Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A moist cornmeal cake baked in a skillet with fresh blackberries and peaches, topped with a rich brown butter icing for a complex, nutty sweetness. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, 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 cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 tbsp unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain yogurt
• 1 tsp vanilla extract
• 1 cup fresh blackberries
• 1 cup fresh peach slices
• 4 tbsp unsalted butter for icing
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract for icing

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Instructions

1. Step 1: Preheat your oven to 350°F and butter a 9-inch cast iron skillet. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
2. Step 2: In a small saucepan, melt 6 tbsp unsalted butter over medium heat, cooking until it foams and turns golden brown with a nutty aroma, about 4 minutes. Remove from heat and transfer to a large bowl to cool slightly.
3. Step 3: Add 3/4 cup granulated sugar to the browned butter and whisk until smooth. Beat in 2 large eggs one at a time, then mix in 1/2 cup plain yogurt and 1 tsp vanilla extract until fully incorporated.
4. Step 4: Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine without overmixing.
5. Step 5: Fold in 1 cup fresh blackberries and 1 cup thinly sliced fresh peach slices evenly into the batter.
6. Step 6: Pour the batter into the prepared skillet and smooth the top. Bake for 40-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
7. Step 7: While the cake bakes, prepare the brown butter icing: melt 4 tbsp unsalted butter in a small saucepan over medium heat until golden and fragrant, about 3 minutes. Remove from heat and whisk in 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth and pourable.
8. Step 8: Let the cake cool for 15 minutes in the skillet, then drizzle the brown butter icing over the top before serving warm or at room temperature.