Maple Pecan Cornmeal Skillet Cake
A tender cornmeal skillet cake gets maple sweetness, toasted pecans, and a 35-minute bake for an easy dessert.
Prep: 12 · Cook: 23 · Total: 35 · Serves: 8 · Difficulty: Easy · Rating: 4.9/5 (84 reviews)
INSPIRED BY
A quick skillet dessert with crisp cornmeal edges, tender maple crumb, and toasted pecans.
Story
A warm skillet cake is one of the easiest ways to make dessert feel generous. Cornmeal gives this one a delicate crunch, while maple and pecans keep it familiar and cozy. Slice it while still warm, when the edges are crisp and the center is soft.
By Casey
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup whole milk
- 1/3 cup pure maple syrup
- 5 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon
- Plain yogurt or vanilla ice cream, for serving
Instructions
- Heat the oven to 375 F. Place a 10-inch cast-iron skillet in the oven while it heats so the edges start crisping right away.
- Whisk the cornmeal, flour, sugar, baking powder, salt, and cinnamon in a bowl. Stir in the pecans.
- In a second bowl, whisk the egg, milk, maple syrup, and melted butter until smooth.
- Pour the wet mixture into the dry mixture and stir just until no dry streaks remain. Do not overmix.
- Carefully remove the hot skillet and brush it with a little butter. Pour in the batter and bake for 20 to 23 minutes, until golden and set in the center.
- Cool for 10 minutes, then slice and serve warm with yogurt or vanilla ice cream and an extra drizzle of maple syrup.
Chef Tips
- Preheating the skillet gives the cake its crisp, browned edge.
- Stir only until combined so the center stays tender.
- Toast the pecans in the skillet for a few minutes first if you want a deeper flavor.
- The cornmeal is a grain-based texture swap that keeps this cake lighter than a dense pound cake.
Cook's Notes
- Use oven mitts when handling the hot skillet.
- Let the cake cool briefly before slicing.
- Store covered at room temperature for 2 days.