Blackberry Peach Skillet Cornmeal Cake
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Sally's Baking Addiction · by Sally★ 5.0

Blackberry Peach Skillet Cornmeal Cake

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 14%
CARBS 74G60% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER51G TOTAL SUGAR
FAT 20G36% OF CAL
11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist cornmeal cake with blackberry and peach, typically topped with brown butter icing. Rustic and summery with tender fruit throughout.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (160ml) buttermilk, at room temperature*
  • 1 peach, peeled and chopped
  • 1 cup (115g) fresh or frozen blackberries (do not thaw)
  • optional: coarse sugar for topping
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 3 Tablespoons (45ml) milk
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
PREP
15M
SODIUM
385MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.