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
- 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
- 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