Sunday, July 4, 2010

Blackberry-Peach Cornmeal Cake

This is one of my favorite desserts of all time! (The original is from Martha Stewart Everyday Food.) I love the crunch the cornmeal gives the buttery batter and the fruit makes you feel like it’s a healthy choice. The cake is yummy with ice cream for dessert or by itself for breakfast. You can substitute any combination of berries. (Note: The peaches add more liquid than berries, so it will need to bake a little longer.)

Blackberry-Peach Cornmeal Cake
1 Tbsp. butter
1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 cup plus 2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, melted
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
1 pint fresh blackberries
4 peaches, peeled and chopped
1/4 cup sugar

1. Preheat oven to 375°. Place 1 Tbsp. butter in cast-iron skillet, and place skillet in oven to melt the butter.
2. Combine flour and next 4 ingredients in a mixing bowl. In a separate bowl, combine melted butter and next 3 ingredients. Add wet ingredients to dry ingredients, stirring to combine.
3. Pour mixture into hot skillet. Sprinkle blackberries and peaches on top; sprinkle with 1/4 cup sugar. Place a baking sheet under skillet.
4. Bake at 375° for 45 minutes. Allow cake to cool, and then invert onto a serving plate.

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