Cherry Cornmeal Spoon Cake
The Uncomplicated Chef
6
15 minutes
30 minutes
356
American
Dessert
We love how The Uncomplicated Chef keeps dessert elegant and simple.
Her Cherry Cornmeal Spoon Cake is exactly the kind of recipe we love, juicy cherries, a simple cornmeal batter, and a scoop of vanilla ice cream to finish it off. Perfect for a simple summer night treat.
Ingredients
blank
2 cups fresh cherries, pitted
2 tbsp granulated sugar
1 tbsp lemon juice
Pinch of salt
blank
1 stick (½ cup) butter, melted
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
2/3 cup all-purpose flour
1/3 cup medium grind yellow cornmeal
1 tsp baking powder
1/4 tsp salt
Directions
Preheat the oven to 350°F Butter a 9-inch baking dish or cast-iron skillet.
In a medium bowl, combine the cherries, sugar, lemon juice, and a pinch of salt. Toss well and let macerate for 20–30 minutes.
In a large bowl, whisk together the melted butter and sugar. Add the egg, milk, and vanilla and whisk until smooth.
Stir in the flour, cornmeal, baking powder, and salt just until combined. Do not over-mix.
Butter the cast iron skillet. Spoon the batter on the skillet and spread evenly. Spoon the macerated cherries over the batter.
Bake for 25-30 minutes, or until the top is golden brown
Let cool for 10 minutes before serving.
Serve warm with vanilla ice cream or lightly sweetened whipped cream.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
Lemon Dill Salmon
No Knead Dutch Oven Yeast Bread