Charred Peach Cornmeal Skillet Cake

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 3 medium ripe peaches
• 6 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 3 tbsp hot honey
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet over medium-high heat on the stovetop while you prep the fruit.
2. 2Halve the peaches, remove pits, and cut into thick wedges. Add a small knob of the butter to the hot skillet and sear the peach wedges cut-side down until deeply charred in spots and just starting to soften, about 2–3 minutes; transfer peaches to a plate.
3. 3Wipe the skillet lightly if needed, then melt the remaining butter in it over medium heat. Swirl to coat the bottom and sides, then pour most of the melted butter into a large mixing bowl, leaving a thin film in the pan.
4. 4Whisk the granulated sugar and brown sugar into the bowl of melted butter until sandy and combined. Beat in the eggs one at a time, then stir in the vanilla and milk until the mixture looks smooth and glossy.
5. 5In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon. Fold the dry mixture into the wet ingredients just until no dry streaks remain; the batter will be thick but pourable.
6. 6Scrape the batter into the buttered skillet and smooth the top. Nestle the charred peach wedges over the surface, pressing them in slightly so they sit halfway submerged.
7. 7Bake on the center rack until the cake is golden, springy in the center, and a toothpick inserted near the middle comes out clean or with a few moist crumbs, 28–34 minutes.
8. 8Remove from the oven and immediately drizzle the hot honey over the hot peaches and cake so it soaks in. Let the skillet cool on a rack for at least 15 minutes so slices hold together.
9. 9Serve warm wedges straight from the pan with a scoop of vanilla ice cream melting over the top.