Eight Days! You have been waiting 8 days to hear these next 8 words. Rosemary Honey Corn Skillet Cake with Caramelized Peaches.
Don't think I haven't noticed you lurking on the edges of this blog, probably wondering just what the heckabejeez was up with Greg. Because at no time, not at all, not ever, not in any way, not in the least, not on your life, not under any condition have I ever, not once, no way, no how, nuh-uh, not on my watch, let this much time go between posts. Though it may sound a little self-indulgent– I am sorta proud of myself for it. Besides the world didn't end. Though I was pretty convinced by Day 5 that the world just might indeed end. I was so worried that by the 7th day, I took a cue from the master-planner upstairs and– rested.
The rest did me some good too. So I awoke this morning feeling quite rejuvenated and altogether like a new person. The kind of person who might make something sweet. But not too sweet. A leopard might change his spots but he won't develop a sweet tooth overnight!
But you see none of that matters because Rosemary Honey Corn Skillet Cake with Caramelized Peaches is my kind of dessert. Sweet enough to get your attention but not so sweet that it makes my teeth hurt.
It is kind of a romantic cake too. A cake like this is as carefree as a youthful summer's day. Aromatic rosemary permeates the lightly sweetened cornmeal cake– made moist with caramelized peaches. Which impart even more fragrance and flavor. Making this cake seem quite effortless, yet elegant. But because I made it in a skillet, this dessert doesn't take itself too seriously. Unlike some people we all may know. GREG
Rosemary Honey Corn Skillet Cake with Caramelized serves 6 CLICK here for a printable recipe
- 3 ripe but firm peaches, halved & pitted
- 3/4 c honey, divided
- 3 t minced rosemary leaves, divided
- 1 c cornmeal, ground fine
- 1 c all-purpose flour
- 1 T baking powder
- 1 t salt
- 1 c whole milk
- 1 large egg
- 1/2 c unsalted butter, sliced
- 1 c lightly sweetned, lightly whippped cream
Turn the broiler to high. Place the peaches, cut side up on a rimmed baking sheet or broiler pan. Drizzle them evenly with 1/4 cup honey. Then sprinkle lightly with minced rosemary, a bare pinch each.
Place them under the broiler until caramelized lightly and just beginning to bubble, about 4 minutes. Watch them carefully, you may need to rotate the tray to color all the peaches evenly. Remove from broiler. Set aside.
Heat the oven to 400 degrees F. Place a heavy 10-inch-diameter cast iron or ovenproof skillet in the heated oven for 10 minutes. Meanwhile, whisk cornmeal, flour, baking powder & salt with remaining chopped rosemary in large bowl until blended. In a separate bowl, whisk milk, remaining 1/2 cup honey, and egg until well incorporated.
Remove hot skillet from oven; add butter. Swirl until butter is melted. Pour all but 2 tablespoons butter into the bowl with the egg mixture, whisking to combine. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter into hot skillet. Arrange the caramelized peaches on top, cut side up. Move the skillet back to the heated oven and bake until browned around edges and tester inserted into center comes out clean, about 25 minutes. Cool in skillet at least 10 minutes before serving with a dollop of lightly whipped cream.







Comments
recipe
Wow! How creative--this looks awesome!
i'm so loving this flavor
i'm so loving this flavor combination. and even more, i think almost any "cake" is better when baked in a cast iron skillet. those caramelized, perfectly browned and crisped edges. . . oh my!
Peachy
That is my kind of combo—including the blogging absence.
That is a thing of beauty,
That is a thing of beauty, Greg! Perfectly golden. (Secret - I've never made even a plain skillet corn bread)
Glad you are back. I am taking a blog break after Labor Day but this is my prime season.
love this - sounds delicious
love this - sounds delicious and looks so sweetly rustic
Actually,....
my world did stop in your abscence, and it was quite a shock to the system. It's nice to feel the Earth spinning again. Oh... and nice cake!
Yum!
I just stumbled upon your blog and this recipe seems AMAZING! Can't wait to try it :)
breaks are GOOD
and it's also good to see you back!
especially when you bring this kind of cake! I prefer natural sweet as well, and I love rosemary in desserts! I AM going to make this one, thanks for sharing!
Oh yeah
This is my kind of cake... rosemarry should be used more in desserts! YOu def got my attention :-)
idea
Wow, does that sound good.
What if you sweetened the whipped cream with truffle honey? OMG, with the rosemary.
This looks like something
This looks like something you'd get in a rustic French cafe. It sounds delicious!
Glad that the world didn't end. I was pretty sure it wouldn't but it's lovely to see you back again. :)
awww. well glad you're on the
awww. well glad you're on the mend.
you do have a lot on your plate these days.
a break is good; i'm thinking of taking one soon for summer BUT
we never get sun here on cape cod. i miss my cali sun!
i'm a huge fan of skillet cakes. savory or sweet easy cleanup too
Glad you're feeling better!
Glad you're feeling better! I've always been envious of your very consistent posting schedule no matter how busy you seem to be. Me? I've been absent for as long as three weeks at a time--and not without guilt I might add. These days if I can manage one post a week, I'm happy.
This is my kind of sweet treat, too. Love everything about it especially the caramelized peaches. Welcome back! :)
Post new comment