Description
A delightful Peach Cornmeal Skillet Cake that combines the sweetness of fresh peaches with the unique texture of cornmeal, perfect for summer gatherings.
Ingredients
Scale
- 3 medium fresh peaches, peeled, pitted, and sliced
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Peel, pit, and slice the fresh peaches, setting them aside.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt; whisk until mixed.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in half of the sliced peaches.
- Grease a hot skillet lightly with butter or cooking spray and pour the batter into it.
- Top the batter with the remaining peach slices.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean. Let it cool for about 10 minutes.
Notes
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- To reheat, warm individual slices in the microwave for 15-20 seconds.
- For freezing, wrap the cake tightly in plastic wrap and aluminum foil; it can last up to three months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Peach Cornmeal Skillet Cake, Summer Dessert, Easy Cake Recipe