Fruit with pits….Stone fruit….Drupes….all names for a group of plentiful Summer fruits such as peaches, plums, cherries and apricots. Pluots are a hybrid of plums and apricots. My friend Mark has a tree with hundreds of these beauties hanging heavy and ripe that he was so gracious to share with me. The Rainier Cherries I picked up at a local market. Don’t the cherries look like wee pluots?
I made this cake last week when the temp got down to the high 70’s and low 80’s during the day. I did not mind turning on the oven for a bit to make this simple skillet cake with my stash of stone fruit.
A generous smearing of softened butter on the skillet surface first, then the sliced pluots & cherries to cover the bottom.
This batter is a cross between traditional cake & cornbread batters. Orange Flower water & vanilla extract added to the batter created a wonderful aroma in my kitchen while it was baking.
Is there anything not made better with a bit of Maple Syrup drizzled on top?
Warm, moist, aromatic & fruity with a cake texture and a hint of the cornmeal crunch. A bit more drizzle on each serving. A good brunch cake or for the late afternoon with a cup of coffee or tea when we all need a break. Here….have a bite.
A Summer Cornmeal Skillet Cake with a Maple Syrup Drizzle
Ingredients:
- 1 Tbsp softened butter
- 1 cup self-rising yellow cornmeal
- 3/4 cup self-rising flour
- 1/2 cup turbinado or brown sugar
- 3 eggs
- 1 Tbsp Vanilla extract
- 1 tsp Orange Flour water
- 3/4 to 1 cup Buttermilk or Whole Milk
- 3-4 pitted & thickly sliced Pluots
- 8-10 pitted Rainier Cherries, cut in half if large or left whole if small
- Maple Syrup to drizzle over the warm cake
Directions:
- Preheat oven to 350 degrees. Generously butter a 8 or 10 inch black iron skillet.
- Cover the bottom of the skillet with pluots slices and cherries.
- In a mixing bowl whisk together the cornmeal, flour & brown sugar.
- To the bowl add the eggs, Vanilla extract, Orange Flower water and enough of the buttermilk or whole milk to create a batter.
- Pour batter over the stone fruit in the skillet.
- Bake for 35-45 minutes until the center of the cake is set and a toothpick inserted in the middle comes out clean. Adjust baking time to suit your oven. Remove from the oven and let cool on a rack for about 10 minutes.
- Turn cake upside down on a serving plate and drizzle with pure Maple Syrup.
- Serve cut into slices with additional drizzle if desired.
Recipe by: teresablackburnfoodstyling.com Blog: foodonfifth.com
It’s breakfast time here in Germany and I love to have a piece of your beautiful cake please! It looks fantastic . My friend Robert has a tree with Pluots , hopefully he still has some when I return home.
It is nice to have friends with fruit trees is it not? My friend Mark has blackberries, blueberries, figs, pluots and peaches all in a small patch. Thanks for coming by Gerlinde.
This looks absolutely divine! I’m bookmarking your recipe!
Oh do try it and let me know what you think. Thanks much.
These have been looking so good at the farmers market. What a great use for them.
You know it is just the best year for everything edible here in Middle Tennessee, except to our local fig crop which the severe cold did a number on the trees. But everything else is going great guns. I am sure it is at your house as well. Thanks so much for coming by Food on Fifth.
how nice that Mark’s pluot tree was so laden with yummy fruit—it helps temper the sting of the fig tree loss. I especially love the image of all the stonefruit rounds dotting the butcher paper.
We are so lucky here with such a great fruit crop this year aren’t we. I did have lots of fun setting up the butcher paper shot as you can imagine. Thanks, Nance.
Love the combination of stone fruits Teresa as well as the orange flower water and maple syrup addition. Definately making! Thank you.
Sent from my iPad
>
You know I do not use Orange Flower water very much, but I had to buy a bottle for a photo shoot and just thought I would add some to this cake and it was just the thing. It added an additional flavor layer and aroma. Best and thanks.
I got a bottle from a friend traveling in Morocco. Actually tried some in your marmalade recipe and did not like it there. I did make madeleines with it(on blog) and they were delicious! Am waiting for a delivery from Camille Wynn’s Preservation Society, which I had mentioned to you.
talk about a fantastic way to use all the gorgeous stone fruit in season now!
Thanks so much. I will come over to your blog and pay you a visit.
perfect for puzzling.
I know…maybe some Sunday morning this summer I will have something delicious waiting for you when you arrive for our puzzling ritual? Cross your fingers.
Delicious
Thanks Wouter from out there in Santa Fe….I always appreciate hearing from my beloved!
Oooh…beautiful photos as always!
Betty how nice to hear from you. Thanks for the compliment on my photos…much appreciated.
This cake looks fantastic Teresa. I love the addition of cornmeal, that sounds like a great textural element. Great job, thanks for sharing 🙂
Give it a try and let me know how your version turns out. It could be made with almost any fruit such as apples, pears, plums, etc…Thanks Jess.
Hi again Teresa, Just wanted to mention when I went to print this recipe with the nifty new print feature on your blog, it printed the whole thing….all the lovely pictures. Tried it from an ipad and desktop and the abbreviated feature was not working today. Thought you might want to know. Johanne
Hi Johanne, I just went to my site from another computer and hit the print button and it only printed the recipe, nothing else. I wonder if there was a glitch in the system? I went to my site as an outsider? Also checked the shortcode for recipes on WordPress and it seems to be correct? So sorry about the waste of paper and ink as they are both so expensive. I will get someone else to print and see what happens. Thanks so much.
I definitely need to try this, I’m moving out next week and there’s a great food market round the corner so I’m going around collecting a bunch of recipes that just need to be tried. Thanks, it looks delicious! The photos are beautiful too, I can imagine how wonderful it smells coming out of the oven.
https://ramblearound.wordpress.com
Farzana.
Well you beat me to it. I was planning on doing about the same thing with Mark’s pluots. But thank you for showing me how. Jill
Ooooooh! Good timing Teresa! I literally have just pulled some golden plums and blueberries out of the fridge to make snack cake. We must be on the same wavelength. Will now be adding maple syrup because it’s bloody brilliant.
Oh wow! Definitely making this. Looks absolutely delicious!
My favorite fruit. Did not know you could grow them in Tennessee…..ummm. Love the recipe and will try this weekend.
Thanks Ro….I keep up with you and John via Liz and John. It is so nice to hear from you. This cake is really good and simple. Let me know how it turns out for you. T
This is colorful, amazing and I’ll bet tastes beyond yummy! I wish I had buttermilk or whole milk, I’d have made these right away, but alas, I’ll just have to drool over your pictures :). Love these types of desserts.
It is always nice to hear from you Loretta. These kind of simple cakes are my favorites as well. Love them with an afternoon coffee or tea. Thanks so much for stopping by Food on Fifth.
Damn… This is perfection.
This looks so delicious! I can’t wait to try it!
Reblogged this on Royal Graffiti.