I've made this cake so many times this summer. Its incredibly easy and delicious and can be paired with any type of fruit. Having a cast iron skillet to bake it in isn't necessary but it gives it a wonderfully crispy outer edge that I love.
Ingredients -
1.5 sticks butter - softened
1 1/3 cups sugar
2 eggs
1/2 cup buttermilk - full fat
1 cup all purpose flour
1/2 cup corn meal
1 tsp baking powder
1/2 tsp salt
2 T bacon fat or butter for the pan
Pre heat the oven 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar until they are light and fluffy. Add eggs one at a time and mix well. In a small bowl combine the flour, cornmeal, baking powder, and salt. Alternate adding the flour and buttermilk to the mixer on medium low speed in halves until all ingredients are well combined.
Add the bacon fat or butter to a 10 inch cast iron skillet. Place the skillet in the hot oven for 10 minutes to preheat. After the skillet is heated remove it from the oven and carefully swirl the fat around the pan to coat the sides. If you don't have a cast iron skillet you can just grease a regular cake pan an skip this step.
Pour the cake batter into the prepared skillet. Use a spatula to evenly distribute the batter and smooth the top.
Bake for 25 minutes until the top is golden brown and a toothpick comes out clean. Let cool slightly then top with cherry topping below and serve while the cake is still warm.
Topping -
2 cups pitted dark red cherries
1/3 cup brown sugar
1/2 tsp cinnamon
Combine all ingredients in a small sauce pan and cook until cherries are softened and syrupy but not falling apart.
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