Blackberry Peach Skillet Cornmeal Cake Recipe
Blackberry Peach Skillet Cornmeal Cake Recipe: Sweet, Summery Comfort in One Pan Summer always brings a rush of inspiration to my kitchen, but few flavors capture those sun-dappled days quite like blackberries and peaches. Picture this: golden cake with delicate cornmeal crumb, studded with juicy fruit and baked in a rustic skillet. Whether you’re hosting…
Blackberry Peach Skillet Cornmeal Cake Recipe: Sweet, Summery Comfort in One Pan
Summer always brings a rush of inspiration to my kitchen, but few flavors capture those sun-dappled days quite like blackberries and peaches. Picture this: golden cake with delicate cornmeal crumb, studded with juicy fruit and baked in a rustic skillet. Whether you’re hosting brunch on a breezy porch or surprising your family with an easy weeknight dessert, a Blackberry Peach Skillet Cornmeal Cake celebrates everything we love about homemade baking—simple, seasonal, and soul-warming.
Today, I’ll guide you through every step of this irresistibly tender cake, including helpful swaps, pro baking tips, and a simple recipe you can master even if you’re a complete beginner. Get ready to fill your kitchen with the scent of summer!
Image: A warm blackberry peach skillet cornmeal cake, golden and bubbling, nestled in a cast iron pan, fresh fruit scattered on top, and a dusting of powdered sugar.
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Why You’ll Love This Blackberry Peach Skillet Cornmeal Cake
This isn’t your average sheet cake! Here’s why this recipe stands out:
- One-bowl baking: Less mess, more flavor. Everything comes together in a single bowl and bakes right in the skillet.
- Seasonal flexibility: Great with any sweet summer fruit (raspberries, blueberries, plums—mix and match!)
- Rustic, inviting look: No fancy frosting or layering needed—the fruit does the talking.
- Cornmeal twist: Adds a subtle crunch, perfect with the soft fruit.
- Perfect for breakfast or dessert: Not too sweet, great with ice cream or Greek yogurt.
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Ingredients & Helpful Substitutions
You don’t need specialty ingredients, but a few upgrades can make your cake even better (think vanilla bean paste or local honey). If you’re gluten-free or dairy-free, see the swaps table below!
| Ingredient | Role | Substitution |
|---|---|---|
| All-purpose flour | Structure/base | Gluten-free 1:1 flour blend |
| Cornmeal (fine) | Texture/flavor | Polenta (fine ground) or masa harina |
| Whole milk | Moisture | Oat milk or almond milk |
| Butter | Richness | Coconut oil or vegan butter |
| Eggs | Binding | Flax eggs (2 tbsp ground flax mixed with 5 tbsp water) |
| Fresh blackberries | Flavor, juiciness | Frozen (do not thaw) or blueberries |
| Fresh peaches | Flavor, juiciness | Nectarines, plums, or apricots |
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Skillet Cake Secrets: Essential Tips for Beginners
The right skillet: A 10-inch cast iron pan gives best results (it caramelizes the edges). If you don’t have cast iron, any oven-safe skillet works but beware of nonstick coatings beyond 425°F.
Prep makes perfect: Butter and flour your skillet well, or line with parchment for super easy removal.
How to keep fruit from sinking:
- Toss fruit lightly with 1 tsp flour before folding into batter.
- Scatter extra fruit on top for a jewel-like finish.
Baking don’ts:
- Don’t overmix your batter; a few lumps are fine.
- Don’t add wet fruit directly to hot melted butter—it will splatter.
- Don’t underbake; test cake with a toothpick at the center.
Pro moves:
- Try a sprinkle of turbinado sugar before baking for crackly, golden topping.
- Serve your cake warm from the skillet with honey, whipped cream, or vanilla ice cream.
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Nutrition Table: Sweet But Not Too Indulgent
| Serving Size | Calories | Protein | Carbohydrates | Fat | Fiber |
|---|---|---|---|---|---|
| 1/8th of cake | 210 | 4 g | 33 g | 8 g | 2 g |
Estimates only; nutrition may vary on swaps or serving size.
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Make It Your Own: Variations & Serving Ideas
- Lemony zing: Add the zest of a lemon to the batter for brightness.
- For extra crunch: Sprinkle 1/4 cup sliced almonds or pecans over the top before baking.
- Spices: A pinch of cinnamon or cardamom gives warmth.
- Breakfast style: Serve with Greek yogurt and a drizzle of maple syrup.
- Indulgent dessert: Top with a scoop of vanilla ice cream and a spoonful of blackberry jam.
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Frequently Asked Questions About Skillet Cornmeal Cakes
- Can I use frozen fruit instead of fresh?
- Yes! Use frozen berries or peaches straight from the freezer—no need to thaw. Toss with a little flour and add a few extra minutes to the baking time if the center isn’t set.
- What if I don’t have a cast iron skillet?
- No problem! Use a heavy 9-inch cake pan or oven-safe sauté pan. The texture may be slightly less crusty but will still taste delicious.
- Is this cake gluten-free?
- The base recipe isn’t gluten-free, but you can substitute with a cup-for-cup gluten-free baking flour and make sure your cornmeal is certified gluten-free.
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Recipe: Blackberry Peach Skillet Cornmeal Cake
Easy Blackberry Peach Skillet Cornmeal Cake Recipe
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes
Servings: 8
Ingredients:
- 3/4 cup all-purpose flour (or gluten-free blend)
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk (or unsweetened almond milk)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blackberries
- 1 cup chopped peaches (about 2 small peaches), peeled if desired
- 1 teaspoon lemon zest (optional)
For serving:
- Powdered sugar, honey, or vanilla ice cream (optional)
Instructions:
- Preheat oven to 350°F (175°C). Generously butter a 10-inch cast iron skillet; dust with flour or line with parchment if you prefer easy removal.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
- In another bowl, whisk eggs, melted butter, milk, and vanilla until smooth. Pour the wet ingredients into the dry. Use a spatula to stir until just combined (a few lumps are okay—don’t overmix).
- Gently fold in peaches and blackberries, tossing first with 1 teaspoon flour to prevent sinking (optional). Pour batter into the prepared skillet and smooth the top.
- Scatter a few extra berries and peach slices on top for a pretty finish. If using, sprinkle with a little turbinado sugar.
- Bake for 30–35 minutes or until cake is golden around the edges and a toothpick inserted in the center comes out clean (a little fruit moisture on the pick is fine). The center should spring back when gently pressed.
- Cool in the skillet for at least 20 minutes before slicing. Dust with powdered sugar before serving, or top with ice cream for dessert.
Serving ideas: This cake is lovely warm or at room temperature—perfect for brunch, afternoon snack, or a comforting dessert.
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Nutrition Information (per serving)
| Calories | Carbs | Fat | Protein | Sugar | Fiber |
|---|---|---|---|---|---|
| 210 | 33g | 8g | 4g | 17g | 2g |
Based on 8 servings. Toppings not included—add them freely!
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Pin & Share This Blackberry Peach Skillet Cornmeal Cake!
If this cozy cake brings a bit of summer magic to your table, I’d love for you to share it! Pin this post on Pinterest, text the recipe link to your favorite baking buddy, or drop it in your cooking group chat.
Tried it? Don’t forget to comment with your favorite berry combos or serving ideas.
Ready to start? Preheat that oven and fill your kitchen with sunshine—one skillet at a time!
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