Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, blackberry cornmeal cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Blackberry Cornmeal Cake is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Blackberry Cornmeal Cake is something which I have loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook blackberry cornmeal cake using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Blackberry Cornmeal Cake:
- Make ready 1 1/4 cup all purpose flour (spooned and leveled)
- Get 1/2 cup yellow cornmeal
- Prepare 2 tsp. baking powder
- Get 1 tsp. salt
- Take 1 cup plus 2 tbsp. sugar, and 1/4 cup for sprinkling
- Make ready 1/2 cup buttermilk
- Get 2 large eggs
- Get 7 tbsp. unsalted butter, melted, plus 1 tbsp. for skillet
- Get 2 containers fresh blackberries
Then top with dollops of the blackberry sauce. Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Sink your fork into the buttery soft center and enjoy the crisp crunchy edges! Top with brown butter icing for a uniquely irresistible treat.
Instructions to make Blackberry Cornmeal Cake:
- Preheat oven to 375 degrees f. In a large bowl, whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar.
- In another bowl, whisk together buttermilk, eggs and melted butter; pour over flour mixture, whisking to combine.
- In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes.
- Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes.
- Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.
Cornbread has a permanent spot in my family's heart. Blackberry Cornmeal Cake View Recipe this link opens in a new tab. In another bowl, whisk together buttermilk, eggs and butter, then stir into flour mixture. Spread batter into prepared baking dish. This moist, berry-studded cake gets its great texture from medium-grind cornmeal.
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