Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing
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 desserts 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine without overmixing.
- Step 5: Fold in 1 cup fresh blackberries and 1 cup thinly sliced fresh peach slices evenly into the batter.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Skillet Cornmeal Cake with Blackberry Peach and Brown Butter Icing?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
