Experience the perfect marriage of rustic charm and sophisticated flavors with this stunning Fig Cornmeal Skillet Cake that transforms simple ingredients into a show-stopping dessert featuring sweet, jammy figs nestled in a tender, golden cornmeal cake with the most irresistibly crispy edges. This isn’t just cake – it’s a celebration of late summer and early fall that combines the natural sweetness of fresh figs with the subtle, nutty texture of cornmeal, all baked to perfection in a cast-iron skillet that creates those coveted caramelized edges that make every slice special. Each generous portion delivers layers of satisfaction: the cake is moist and tender with a delightful cornmeal crumb that adds texture and earthy flavor, while the figs become jammy and concentrated, their natural sugars caramelizing beautifully during baking. Whether you’re showcasing peak-season figs, looking for an impressive but approachable dessert, or want to create something that feels both homey and elegant, this skillet cake proves that the best desserts often come from the simplest, most honest ingredients.
Serving: 8-10 people
Cooking Time: 50 minutes
Ingredients
For the Fig Topping:
1 1/2 pounds fresh figs, stemmed and quartered
3 tablespoons brown sugar
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
For the Cornmeal Cake:
1 cup all-purpose flour
3/4 cup fine cornmeal
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, melted
2/3 cup buttermilk
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
Zest of 1 lemon
For the Skillet Preparation:
2 tablespoons butter
2 tablespoons brown sugar
For Serving:
Whipped cream or vanilla ice cream
Honey for drizzling
Fresh mint sprigs (optional)
Instructions
Begin by preheating your oven to 375 degrees Fahrenheit and preparing your 10-inch cast-iron skillet, which is essential for achieving those beautiful caramelized edges that make this cake so special.
Place 2 tablespoons of butter and 2 tablespoons of brown sugar in the cast-iron skillet and place it in the preheating oven for 5-7 minutes until the butter melts and the sugar begins to caramelize, creating a golden base.
While the skillet heats, prepare your fresh figs by removing stems and quartering them lengthwise. Choose figs that are ripe but still firm enough to hold their shape during baking.
In a large bowl, gently toss the quartered figs with brown sugar, honey, lemon juice, vanilla extract, and a pinch of salt, coating them evenly and allowing them to macerate while you prepare the cake batter.
Creating the Cornmeal Cake Batter
In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, salt, and cinnamon until well combined and free of lumps.
The cornmeal adds wonderful texture and a subtle, nutty flavor that complements the figs beautifully while creating a cake that’s tender but with pleasant substance.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, honey, vanilla extract, and lemon zest until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix – a few small lumps are fine and will ensure a tender cake texture.
Assembling the Skillet Cake
Carefully remove the hot skillet from the oven (the butter and sugar should be bubbling and fragrant) and immediately arrange the macerated figs cut-side down in a single layer over the caramelized butter and sugar base.
The figs should cover most of the bottom of the skillet in an attractive pattern, as this will become the top of the cake when inverted.
Pour any accumulated fig juices from the bowl over the arranged figs, which will add extra flavor and help with caramelization during baking.
Carefully spoon the cake batter over the figs, spreading it gently and evenly to cover them completely without disturbing their arrangement too much.
Baking to Golden Perfection
Place the assembled skillet cake in the preheated oven and bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the cake (not the fig layer) comes out clean or with just a few moist crumbs.
The edges should be beautifully caramelized and pulling slightly away from the sides of the skillet, while the center should spring back lightly when touched.
Don’t overbake, as the residual heat from the cast iron will continue cooking the cake even after it’s removed from the oven.
The Dramatic Reveal
Let the cake cool in the skillet for exactly 10 minutes – not longer, or it may stick. This timing is crucial for successful removal.
Run a knife around the edges to loosen any stuck bits, then place a large serving plate or cake stand upside down over the skillet.
In one confident motion, flip the skillet and plate together, then lift the skillet away to reveal the beautiful fig-topped cake with its caramelized, golden surface.
If any figs stick to the skillet, simply arrange them back on top of the cake where they belong.
Serving and Presentation
Serve the cake warm or at room temperature, cut into generous wedges that showcase the beautiful fig topping and golden cornmeal crumb.
Accompany each slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream, and drizzle with additional honey for extra sweetness and visual appeal.
Garnish with fresh mint sprigs if desired for a pop of color that complements the figs beautifully.
Tips for Perfect Fig Cornmeal Skillet Cake
Choose ripe but firm figs that will hold their shape during baking while still being sweet and flavorful. Overripe figs may become too soft and mushy.
Use a well-seasoned cast-iron skillet for the best results, as it provides even heat distribution and creates those coveted crispy, caramelized edges.
Don’t skip the caramelization step with butter and brown sugar in the skillet, as this creates the beautiful golden topping and adds incredible flavor.
Time the cooling carefully – exactly 10 minutes allows for easy removal without the cake falling apart or sticking to the pan.
Use fine cornmeal rather than coarse for the best texture in the finished cake. Coarse cornmeal can make the cake gritty.
Don’t overmix the batter as this can result in a tough cake. Mix just until the ingredients are combined for the most tender results.
Arrange figs attractively since they’ll be the star of the show when the cake is inverted and served.
Make ahead partially by preparing the fig mixture hours in advance to allow flavors to develop, then assembling and baking when ready.
Seasonal Variations
Adapt this recipe throughout the year by substituting other fruits like pears, apples, or stone fruits while maintaining the same technique and cornmeal base.
Storage and Reheating
This cake keeps well covered at room temperature for up to 3 days and can be gently rewarmed in a low oven to restore the crispy edges.
Nutritional Information
Per slice (based on 9 slices):
- Calories: 285
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 4g
- Sugar: 35g
- Protein: 5g
- Sodium: 285mg
- Potassium: 285mg
- Vitamin C: 8mg
- Calcium: 85mg
This delicious cake provides fiber and potassium from the fresh figs, along with complex carbohydrates from the cornmeal and flour. Figs are naturally rich in minerals like potassium and calcium, while also providing antioxidants and fiber that support digestive health. The cornmeal adds protein and B vitamins, making this dessert more nutritionally substantial than many traditional cakes. While it does contain sugar and butter, the generous amount of fruit and whole grain cornmeal make it a more wholesome choice that delivers both indulgence and nutrition.
