Description
Bursting blueberries and juicy peaches against the warmth of browned butter and bourbon snuggle up comfortably in the toothsome cornmeal cake that comforts like a beloved hoodie on a late summer night.
Ingredients
Units
- 4 peaches (- sliced into 1/4" - 1/2" wedges)
- 10 tablespoons unsalted butter (- cut into 1" chunks)
- 1/4 cup brown sugar
- 3-4 tablespoons bourbon
- 1 1/4 cup all purpose flour
- 1/2 cup cornmeal (- fine ground)
- 1/2 cup + 1 TB granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs (- at room temperature)
- 1 teaspoon vanilla
- 1 cup Greek yogurt (- at room temperature)
- 1 cup blueberries
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F.
-
Add butter to a 10" cast iron skillet and melt over medium heat. Slowly whisk or swirl the butter until it begins to turn a warm chestnut color and tiny brown flecks start to form on the bottom of the skillet. This is a delicate process, so stay vigilant. You want the butter browned but not burnt. Just before it's ready the butter will start to foam up.
- Carefully pour 1/2 cup of the browned butter into a heat proof liquid measuring cup and set aside to cool. Leave remaining browned butter in the skillet.
- Add the brown sugar and heat over medium until the sugar dissolves into the butter. Add the peaches and stir together. Simmer for a few minutes.
- Pour the bourbon into the skillet over the peaches and carefully ignite with a culinary torch or the flame of a gas stove to flambé the peaches. Allow the flame to die down and simmer the peaches for a few minutes until the juices start to caramelize and the peaches soften.
- Remove from heat and set aside to cool.
- In a large mixing bowl, sift together the flour, cornmeal, sugar, salt, baking powder and baking soda. Then whisk together to mix. Make a well in the center and set aside.
- In a medium mixing bowl, whisk together the eggs and vanilla. Then add the yogurt and cooled browned butter and whisk until smooth.
- Pour the wet mixture into the dry ingredients and fold together until just combined into a thick batter.
- Transfer the batter into the skillet with the flambéd peaches and stir together. Top with blueberries and sprinkle with remaining tablespoon of granulated sugar.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then sprinkle with powdered sugar and serve with a cup of coffee for breakfast or a glass of bourbon for a nightcap.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: cake