Casey's Jammy Grape Cornmeal Skillet Cake
Sweet grapes bubble beneath a tender cornmeal cake with a little orange zest.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 8 · Difficulty: Easy · Rating: 4.8/5 (128 reviews)
INSPIRED BY
Inspired by skillet fruit cakes and the late-summer habit of turning a bowl of extra grapes into dessert.
Story
I made this cake on a Sunday when a bowl of grapes had been sitting on the counter all week and the kids were asking for something sweet. I used too much coarse cornmeal the first time, so now I reach for the fine grind and let the grapes do most of the work. The fruit bubbles into a tart little jam under the buttery edge. A spoonful of yogurt is plenty, though nobody complains if ice cream appears.
By Casey
Ingredients
- 2 cups seedless red grapes, halved
- 1/3 cup packed light brown sugar, divided
- 4 tablespoons unsalted butter, divided
- 3/4 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
Instructions
- Heat the oven to 375 F and place a 10-inch oven-safe skillet inside while it heats.
- Toss the halved grapes with 2 tablespoons brown sugar, then carefully remove the hot skillet and melt 2 tablespoons butter in it.
- Spread the grapes cut-side down in the skillet and return the pan to the oven for 5 minutes until their juices begin to bubble.
- Whisk the flour, cornmeal, granulated sugar, remaining brown sugar, baking powder, baking soda, and salt in a bowl.
- Whisk the buttermilk, egg, remaining melted butter, vanilla, and orange zest, fold the wet mixture into the dry ingredients, and pour the batter over the grapes.
- Bake for 18 to 20 minutes until the top is golden and a tester comes out clean, then cool for 10 minutes before serving.
Chef Tips
- Use a fine-ground cornmeal for a soft crumb rather than a gritty bite.
- Take care when handling the hot skillet, and set it on a dry towel while adding the grapes.
- Serve warm with plain yogurt or a small scoop of vanilla ice cream.
- Black grapes work too, but taste them first and reduce the brown sugar if they are very sweet.
Cook's Notes
- **Cornmeal:** Fine-ground cornmeal gives the cake a tender texture.
- **Skillet:** Use a dry towel or oven mitt when moving the hot pan.
- **Storage:** Cover leftovers and keep them in the refrigerator for up to 3 days.