This picture doesn't do this cake justice. It's awesome--perfect for brunch or camping, and presentation kills if you have a cast-iron skillet. It's an EZ, go-to winner.
- * 1 1/4 cups all-purpose flour (spooned and leveled)
- * 1/2 cup yellow cornmeal
- * 2 teaspoons baking powder
- * 1 teaspoon salt
- * 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
- * 1/2 cup low-fat buttermilk
- * 2 large eggs
- * 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
- * 2 containers fresh blackberries (5.6 ounces each)
1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
2. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
3. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.