That’s right, I’m back home in the ATL. Though I’m happy to have returned to humid, green, beautiful, urban (aka has more people than caribou, unlike some places) Atlanta, I do miss some things about the great state of Alaska.
First would have to be the people. Alaska, you may be crazy, but you make some pretty nice folk. Special thanks to Kim Sunee and Laurie Constantino for helping me learn all about food, how to cook it, make it look pretty, and write about it.
See? Big improvement.
Second would be nature. No one really knows how to do nature like Alaska. I can see why some people would want to live there.
I don’t really have a third reason, but those two are pretty big ones. Oh! Alaska has some great breweries and coffee roasters, they sell guns in the grocery store, and moose hunting is a legitimate excuse to miss work. Not sure if those are necessarily positives, but they certainly are unique.
Don’t worry, this post is more than purely sentimental. There is a recipe in here. Related to the above styled picture, look how I tie things together!
On one of my last weeks in the Kim Sunee/Laurie Constantino test kitchen we made delicious, creamy zucchini cornbread. I won’t tell you the secret, you’ll have to wait for Sunee’s book.
HOWEVER, this recipe inspired me to make my own cornbread, and to finally use up those perfectly ripe nectarines I had frozen a month before, swearing I would use them sometime.
Well, sometime came last week. I decided to make brown butter cornmeal nectarine snack/breakfast cake. That sounds like a mouthful (haha) title, but really it’s just a not-too-sweet cornbread, with browned butter and diced nectarines.
The coolest part? You cook it in the same cast iron skillet where you melt the butter, so your pan is already greased. Genius.
This cake is delicious. It’s sweet enough to indulge a craving, yet also substantial enough to eat for breakfast or a late afternoon snack, especially with a cup of milky coffee. Any fruit could be used, I’m thinking berries or stone fruit. Let me know how it goes! If you’re using frozen fruit, as I did, just don’t thaw it before adding it to the cake batter.
Alaska, I’ll miss you!
Cornmeal Brown Butter Nectarine Snack Cake
Serves 8-12, unless Martin Hansen is eating with you
1 cup + 1 Tbsp. all-purpose flour
3/4 cup yellow cornmeal plus a little extra for sprinkling
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup (1 stick) plus one tablespoons unsalted butter, melted until browned then cooled slightly
3 or so nectarines, about a cup and a half
In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant. Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan. Remove browned butter from the cast iron to cool, and set the buttery cast iron aside. You’ll use it to bake the cake later!
If you don’t have a cast iron skillet, simply butter and flour a 9-inch round cake pan. Set aside. Brown the butter in a skillet over the stove top and incorporate into the recipe just the same.
In a small bowl, mix together chopped nectarines with a tablespoon or so of flour, so they don’t sink to the bottom of the cake. Set aside.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, carefully whisk together eggs, buttermilk, and butter. Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula. Fold until very few lumps remain. Add in the nectarines. Pour batter into the prepared buttered pan, sprinkle some cornmeal over the top if desired, and place in the oven.
Bake for 30-40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes. Use a skewer or the tines of a fork to poke holes in the bake. Sporadic holes here and there will do. This cake will last for up to 4 days, well wrapped, at room temperature.