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Rosemary Honey Corn Skillet Cake with Caramelized Peaches… Finally!

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 sweetened, lightly whipped 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 over-mix; 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.