Fig Cornmeal Skillet Cake

Name: Fig Cornmeal Skillet Cake
Total time: 1 h 5 min
Yield: 8 - 10 serving(s)
Ingredients: 1/2 c. (1 stick) unsalted butter, at room temperature, plus more, melted, for brushing; 1 1/2 c. all-purpose flour; 1/2 c. yellow cornmeal; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 c. granulated sugar; 1 tsp. grated lemon zest; 2 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 c. buttermilk; 1 1/2 tbsp. turbinado sugar; 8 oz. fresh figs, halved (if small) or cut into thirds lengthwise (if large)

This sweet is perfect for the autumn season.

Published: Sep 22, 2023

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mike garten

Yields:

8 - 10 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

305

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This beautiful skillet cake captures the essence of a really good corn muffin. The soft yet sturdy crumb, shower of crunchy turbinado sugar and jammy-sweet figs on top make this a delightful dessert to serve guests—or save for yourself.

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Ingredients

1/2 cup
(1 stick) unsalted butter, at room temperature, plus more,
melted, for brushing
1 1/2 cups
all-purpose flour
1/2 cup
yellow cornmeal
1/2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
1/2 cup
granulated sugar
1 tsp.
grated lemon zest
2
large eggs, at room temperature
1 tsp.
pure vanilla extract
1 cup
buttermilk
1 1/2 Tbsp.
turbinado sugar
8 oz.
fresh figs, halved (if small) or cut into thirds lengthwise (if large)

Directions

1. Step 1Heat oven to 350°F. Brush bottom and sides of 10-inch cast-iron skillet with melted butter. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
2. Step 2In stand mixer on medium, beat granulated sugar, lemon zest and 1/2 cup butter, scraping bowl halfway through, until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time until incorporated, scraping bowl after each addition. Beat in vanilla.
3. Step 3Reduce mixer speed to low and add flour mixture in 3 parts, alternating with buttermilk, and beating until just incorporated. Transfer batter to prepared pan and smooth top. Bake until edges start to set, 12 to 15 minutes.
4. Step 4Carefully remove skillet from oven, and working quickly, sprinkle with turbinado sugar, then top with figs, cut sides up. Bake until edges of cake are golden brown and wooden pick inserted in center comes out clean, 25 to 30 min. more. Let cool in pan at least 20 minutes before slicing.

Perfect Timing: To be sure they won’t sink to the bottom, add figs after the cake has been in the oven for 12 to 15 minutes. Gorgeous (and delicious) dessert coming right up!

NUTRITIONAL INFORMATION (per serving): About 305 calories, 12.5 g fat (7.5 g saturated), 71 mg cholesterol, 255 mg sodium, 43 g carbohydrate, 2 g fiber, 19 g sugar (13.5 g added sugar), 5 g protein

Did you make this recipe? Comment below!

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