Summer Fruit Skillet Cake Recipe

Summer Fruit Skillet Cake

Serves 8

Summer fruit stars in this popular, summer cake. Serve it for a special brunch or dessert with fresh coffee and a generous dollop of whipped cream.


  • 4 Tbsp unsalted butter
  • 1 1/2 cups packed light brown sugar, divided
  • 2 cups peaches or nectarines, thinly sliced
  • 1 1/2 cups blueberries
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal (finely ground)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs, at room temperature
  • 2 Tbsp Mm Extra Virgin Olive Oil
  • 2 tsp vanilla extract
  • Whipped cream


  1. Preheat oven to 400°F.
  2. In a 10-inch cast-iron or other oven-proof skillet, combine butter and 3/4 cup brown sugar over medium heat. Stir until the sugar and butter melt into a smooth sauce. Stir in peaches and berries. Remove from heat and set aside.
  3. In a medium mixing bowl, stir together flour, cornmeal, baking powder, and salt.
  4. In another bowl with an electric mixer, beat the eggs and remaining 3/4 cup brown sugar until light, about 4 minutes. Beat in olive oil and vanilla. Mix the dry ingredients into the batter, until just combined.
  5. Spoon batter over the fruit and smooth out with a spatula. Bake until the cake springs back when touched, about 20 minutes.
  6. Place cake on a rack and cool 10 minutes. Run thin knife around edge of cake. Cover with a platter and invert. Serve warm or at room temperature with whipped cream.


Amount Per Serving (based on 8 servings)
Calories: 400
Fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 85 mg
Sodium: 250 mg
Carbohydrates: 69 g
Fiber: 3 g
Sugar: 47 g
Protein: 5 g
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