Cornmeal Cherry Spoon Cake
A rustic, no-fuss summer dessert with juicy macerated cherries spooned over a buttery cornmeal batter and baked until golden. Simple enough for a weeknight, pretty enough for guests!
Ingredients
Cherries
- 2 cups fresh cherries pitted
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Pinch of salt
Cake
- 1 stick ½ cup butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/3 cup medium grind yellow cornmeal
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F Butter a 9-inch baking dish or cast-iron skillet.
- In a medium bowl, combine the cherries, sugar, lemon juice, and a pinch of salt. Toss well and let macerate for 20–30 minutes.
- In a large bowl, whisk together the melted butter and sugar. Add the egg, milk, and vanilla and whisk until smooth.
- Stir in the flour, cornmeal, baking powder, and salt just until combined. Do not overmix.
- Butter s cast iron skillet. Spoon the batter on the skillet and spread evenly. Spoon the macerated cherries over the batter.
- Bake for 25-30 minutes, or until the top is golden brown
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or lightly sweetened whipped cream.
Notes
- Use firm, deeply colored cherries for the best texture; frozen cherries work too if thawed and well-drained.
- Mix the batter just until combined; overmixing makes the crumb tough.
- Store leftovers covered in the fridge up to 3 days, or freeze (without toppings) up to 2 months.
- Best served warm with vanilla ice cream or lightly sweetened whipped cream.
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