Fig Cornmeal Skillet Cake

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  1. Warmth oven to 350°F. Brush backside and sides of 10-inch cast-iron skillet with melted butter. In medium bowl, whisk collectively flour, cornmeal, baking powder, baking soda, and salt.
  2. In stand mixer on medium, beat granulated sugar, lemon zest and 1/2 cup butter, scraping bowl midway by, till mild and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time till included, scraping bowl after every addition. Beat in vanilla. 
  3. Scale back mixer pace to low and add flour combination in 3 components, alternating with buttermilk, and beating till simply included. Switch batter to ready pan and easy high. Bake till edges begin to set, 12 to fifteen minutes.
  4. Rigorously take away skillet from oven, and dealing rapidly, sprinkle with turbinado sugar, then high with figs, lower sides up. Bake till edges of cake are golden brown and wood decide inserted in heart comes out clear, 25 to 30 min. extra. Let cool in pan not less than 20 minutes earlier than slicing.

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