Fig Cornmeal Skillet Cake
This stunning skillet cake channels the charm of a perfectly baked corn muffin. Its soft yet sturdy crumb, crunchy turbinado sugar topping, and jammy-sweet figs make it a delightful dessert to share with guests—or to enjoy all to yourself.
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)
Instructions
- Heat 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.
- In 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.
- Reduce 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.
- Carefully 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.
Nutrition
Calories: 305kcalCarbohydrates: 43gProtein: 5gFat: 12.5gSaturated Fat: 7.5gCholesterol: 71mgSodium: 255mgFiber: 2gSugar: 19g
Tried this recipe?Let us know how it was!