Brown Sugar Fig Cornmeal Skillet Cake
Fresh figs nestle into a tender cornmeal skillet cake with brown sugar edges and a simple whipped topping.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (93 reviews)
INSPIRED BY
Inspired by fruit cobblers and cornmeal cakes served at roadside farm stands. The fig-studded skillet format is an original Tastelicious dessert.
Story
Casey loves a dessert that lets the fruit do most of the talking. Figs soften into jammy pockets beneath a tender cornmeal cake, while brown sugar gives the edges a gentle caramel note. A cool cloud of whipped cream makes the warm skillet feel extra generous. Serve it straight from the pan and let everyone choose the corner they want.
By Casey
Ingredients
- 8 fresh figs, halved
- 1 tablespoon lemon juice
- 1 tablespoon light brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1/3 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1/2 cup whipped cream, for serving
Instructions
- Heat the oven to 375 F and butter a 9-inch oven-safe skillet.
- Arrange the figs cut-side up in the skillet and sprinkle them with lemon juice and 1 tablespoon brown sugar.
- Whisk the flour, cornmeal, remaining brown sugar, baking powder, and salt in a medium bowl.
- Stir in the melted butter and milk just until the batter is smooth, then spread it gently around the figs.
- Bake for 18 to 20 minutes until the cake is set in the center and golden around the edges.
- Cool for 5 minutes, then spoon the warm cake into bowls and serve with whipped cream.
Chef Tips
- Choose ripe figs that still feel firm enough to slice.
- Mix the batter only until smooth so the cake stays tender.
- Place the skillet on a baking sheet if the figs are especially juicy.
- A spoonful of plain yogurt is a good alternative to whipped cream.
Cook's Notes
- Butter the skillet well so the browned edges release cleanly.
- Do not overmix the cornmeal batter.
- Rest the cake for 5 minutes before serving so the fruit juices settle.