Blackberry Cornmeal Cake
A delicious rustic cake for when berries are in season
1 hour 25 minutes
This simple cake recipe has been adapted from Everyday Foods. It is a favorite recipe for the summer. The original was baked in a 10" skillet and was larger than I wanted. I have cut the proportions in half and tweaked the measurements to be easy. This makes a more modest cake. I make this in an 8" cast iron pan, but you can use another ovenproof skillet or a regular cake pan if it is 8" or less. If you only have 9" or larger cake pans, you will want to double the recipe. The cake may be a little thinner or taller depending on your pan, and your baking time will probably be different.
Adapted From:
Everyday Food Magazine
If you do not have Turbinado sugar, just use regular sugar, which is what the original recipe used. I like the Turbinado sugar because the grains are larger and they add a nice crunch. Blueberries and raspberries will work well in this cake also.
Ingredients
Directions
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Gather and prep ingredients. Preheat oven to 375°.
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In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt together.
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Whisk the milk and egg in a glass measuring cup or small bowl. If the milk and egg are really cold, I like to microwave the mixed mixture for 15 seconds to take the chill away. That will prevent the melted butter from clumping when it is mixed in later.
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Melt the butter in the skillet over a low heat. When it is done melting, swirl the pan carefully so that the butter coats the sides of the pan. Don't worry about getting it to the top, just try to get it to coat more than the bottom.
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Pour the melted butter into the milk and eggs and whisk together. Leave a film of butter in the pan.
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Whisk the wet ingredients into the dry ingredients.
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Pour the batter into the buttered pan. Top the cake batter evenly with the blackberries.
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Sprinkle the turbinado sugar (or regular sugar) over the cake evenly. Bake in the oven for 35-40 minutes, rotating pan halfway.
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When cake is browned on top and cake tester or toothpick comes out clean, cool on a wire rake for about 30 minutes.
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Loosen the edges of cake with a butter knife and cut into wedges. Serve.
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Cake will be good for a day or two, or you can save wrapped slices in the freezer. Defrost by sitting out for an hour or two on the counter.
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