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Nectarine Skillet Cake

Nectarine Skillet Cake

This nectarine skillet cake is just as good for breakfast as it is for dessert. Turbinado sugar is also called sugar in the raw. If you don't have a 10-inch cast iron skillet, you can bake this is a deep dish pie plate. Just put a baking sheet on the rack below to catch any wayward drips.
Servings 8
Author Turnip the Oven

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cardamom optional
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 7 tablespoons unsalted butter melted, plus 1 tablespoon for skillet
  • 1 1/2 cups diced nectarines about 3 small
  • 1/4 cup turbinado sugar or substitute granulated sugar

Instructions

  1. Preheat the oven to 375°F. In a large bowl, whisk the flour, granulated sugar, cornmeal, baking powder, salt, and cardamom (if using). In a medium bowl, whisk the buttermilk, eggs, vanilla, and 7 tablespoons melted butter. Pour over the flour mixture and mix just until combined.
  2. In a 10-inch skillet (preferably cast iron) melt the remaining tablespoon of butter in the oven. Remove from the oven and swirl to coat the pan. Pour the batter into the skillet and scatter the nectarines evenly over the top. Sprinkle with the turbinado sugar.
  3. Bake until the top is golden brown and the cake springs back lightly when touched, 45 to 50 minutes. Let cool slightly, then cut into wedges and serve.