Apricot Cornmeal Skillet Cake

Cornmeal cakes, with their rustic texture and sunshine hue, beg to be paired with juicy, sweet fruit. In this case, tangy, ripe apricots are nestled right into the batter, and a bit of honey adds floral notes that play off the fruit. Best of all, this cake is baked and served in a cast-iron pan, which makes it a quick and easy weeknight treat. Experiment with other fruit, such as berries, stone fruit, or figs.

Polina Chesnakova, adapted from Everyday Cake

Prep Time

30 minutes

Bake Time

40-50 minutes

Total Time

70-80 minutes

Yield

8-10 servings

Varietal

Organic Edison T85 All-Purpose Flour

Ingredients:

  • 1 1/4 cups (165 g) Organic Edison All-Purpose Flour
  • 2/3 cup (135 g) granulated sugar
  • 1/2 to 2/3 cup (80 g to 105 g) finely ground cornmeal* (see Baker’s Notes)
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 cup (115 g) unsalted butter, plus more for greasing
  • 1/4 cup (85 g) honey
  • 3/4 cup plus 2 tablespoons (200 g) plain whole-milk yogurt, at room temperature
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 6 to 7 ripe (but not mushy) medium apricots, halved and pitted
  • 3 tablespoons turbinado sugar
  • Vanilla ice cream, whipped cream, or heavy cream, for serving

Baker's Notes:

*For a more pronounced corn flavor, use the greater amount— the cake texture will just be a little bit denser.

This cake is best served warm on the day it is baked, but it will keep well wrapped at room temperature for 2 to 3 days.

Instructions:

  1. Preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt.
  2. Set a 10-inch well-seasoned cast-iron skillet over low heat and add the butter and honey. Warm just until the butter has melted and the honey, if it was crystallized, has liquified. Remove the pan from the heat.
  3. Make a well in the center of the dry ingredients and scrape the butter mixture into the bowl.
  4. Add the yogurt, eggs, and vanilla, and whisk until combined.
  5. Grease the sides of the pan with butter before scraping the batter into the pan; spread it evenly, and smooth out the top.
  6. Top the batter with the apricot halves, cut side up, and sprinkle all over with the turbinado sugar.
  7. Bake the cake until a tester inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes (it will continue baking after you remove it from the oven).
  8. Serve warm with vanilla ice cream, slightly sweetened whipped cream, or a drizzle of heavy cream.

Baker's Notes:

*For a more pronounced corn flavor, use the greater amount— the cake texture will just be a little bit denser.

This cake is best served warm on the day it is baked, but it will keep well wrapped at room temperature for 2 to 3 days.

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