Blackberry Peach Skillet Cornmeal Cake

Recipe by Sally's Baking Addiction · ★ 5 (1) · indexed by SeasonSort

• 1 and 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup buttermilk, at room temperature
• 1 peach, peeled and chopped in season · cheap now
• 1 cup fresh or frozen blackberries in season · cheap now
• optional: coarse sugar for topping
• 1/4 cup unsalted butter
• 1 and 1/2 cups confectioners’ sugar
• 3 Tablespoons milk
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Nutrition as published by Sally's Baking Addiction. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Sally's Baking Addiction.

• Add a veggie: a simple green salad, roasted seasonal vegetables, or steamed greens.

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