Apricot Cornmeal Cake in a Cast Iron Skillet and Blueberry, Blackberry Cornmeal Cake in a Cast Iron Skillet

Here's a new recipe with Apricots that reminds me of the Blueberry / Blackberry Cornmeal Cake that I've made for years. The Apricot Cake was in the Dallas Morning News, Parade Magazine.


Apricot Cornmeal Cake in a Cast Iron Skillet:

1 1/2 Sticks of Butter (12 TBS), divided
1/4 C Chunky Apricot Preserves
1/2 C Brown Sugar
20 small  fresh, ripe Apricots, cut lengthwise and seeded.
2/3 C Yellow Cornmeal
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1/2 C Granulated Sugar
2 Large Eggs, room temperature
1/2 C Whole Milk
1 tsp Vanilla

Here's what you'll need:
1 - 8" Cast Iron Skillet
Preheat the oven to 350 degrees

In the skillet over medium high heat on the stove:
6 TBS Butter
Heat until melted and foam reduces.
Add Preserves and whisk well until incorporated with the Butter.

Sprinkle the Brown Sugar evenly over the top, do not stir.
Arrange the Apricots evenly distributed with the cut side down.
Cook without stirring for 3 minutes.
Remove from the burner and cool completely.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.

In a Stand Mixer with a paddle attachment:
6TBS remaining Butter
Granulated Sugar
Beat for 3 minutes.
Add Eggs, one at a time , draping the bowl as needed
Add:
Milk
Vanilla
Beat just until incorporated.
Reduce Speed and gradually add Cornmeal.
Mixing just until incorporated.

Spoon the batter evenly over the Apricots and smooth the top.

Bake for 25 - 30 minutes.
The cake should be golden brown and a knife in the center should come out clean.

Using oven mitts, invert the cake onto a serving platter that's larger than the skillet.
Allow the cake to cool before serving.

Serve with Whipped Cream or Vanilla Ice Cream .

Enjoy!
Peace in the Kitchen!


The end result was delicious. It wasn't too sweet , the Apricots were a bit tart and the Cornmeal Cake was incredible! The end result was caramelized Apricot and Cornmeal Cake.

Sliced Apricots

Butter and Apricot Preserves cooked on the stove.

Butter and Preserves sprinkled with brown sugar.

Apricots placed cut side down.

Apricots cooked for 3 minutes on the stove top.

The batter is dropped onto the Apricots.

Baking

The finished cake.
We have a new oven and I think the Cast Iron Skillet was
seasoned. The oven temperature got above 350. It may appear burned, but it really wasn't.
The end result was perfect.
The next time I'll try it in a different pan or consider baking it in a
Deep Dish Pie Pan.

I've had this recipe since 1974, it's a classic version of the Upside Down Cake.

3 tsp baking powder

1/3 C shortening

2/3 C sugar

2 eggs, separated

1/2 tsp vanilla

2/3 C water

1 1/2 C flour

1/3 tsp salt

4 TBS butter

1 C brown sugar

Pineapple Rings

Maraschino Cherries, for garnish

1 - 9" Cake Pan

Preheat the Oven to 375 degrees

Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer

Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.

Mix well

Stiffly beat the egg whites and fold into the mixture.

Melt the butter in the Cake Pan, in the oven.

Remove and spread the brown sugar in the pan.

Place Pineapple Rings on top of the Brown Sugar.

Pour in the Batter.

Bake for 375 degrees for 30 minutes.

Cool completely in the pan.

Turn upside down onto a serving platter.

Garnish each ring with a cherry.

Enjoy!

Peace in the Kitchen!

Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.

You can use any combination of berries. Raspberries are delicious too.

Cherries make a great Tex/French version of a Clafouti!

I also make it with Blackberries alone! It's very versatile.
This is one of our favorite desserts.

375 degree oven, preheated

10" cast iron skillet

Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour

1/2 C yellow cornmeal

2 tsp baking powder

1 tsp salt

1 C + 2TBS sugar, for the batter

1/4 C sugar, for the topping

1/2 C buttermilk

2 eggs

7 TBS butter, melted + 1 TBS for the skillet

5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:

flour

cornmeal

baking powder

salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:

buttermilk

eggs

melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.

Pour in the batter , sprinkle the top with berries.

Sprinkle the berries with the 1/4C sugar.

Bake for 45 minutes.

Here's an option using fresh figs:

8 oz. of fresh figs, stemmed and sliced in half.

Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.

Enjoy!

Peace in the Kitchen!