Strawberry Rhubarb Cornmeal Skillet Cake

Reminiscent of pound cake, this juicy strawberry rhubarb cornmeal skillet cake is designed with a moist and tender crumb, utilizing goat cheese and buttermilk to create a simple, yet sophisticated cake-like density. The beautifully golden cake is topped with rosemary and vanilla bean-infused whipped cream, composing a perfectly sweet and savory dessert.

Course All Recipes, Dessert

Cuisine American

Keyword cornmeal cake, cornmeal skillet cake, skillet cake, strawberry rhubarb cake

Prep Time 25 minutes

Cook Time 1 hour

Cooling Time 20 minutes

Servings

Calories 572kcal

Ingredients

Rosemary Whipped Cream - Prepare ahead to sufficiently infuse the cream

1 cup heavy cream (237ml), 40% fat
1 teaspoon pure vanilla extract
½ vanilla bean pod scraped caviar seeds
1-2 sprigs fresh rosemary (5-inch)
2 tablespoon powdered sugar (15g)

Strawberry-Rhubarb Cake

1 cup AP unbleached flour (125g), sifted
½ cup fine yellow cornmeal (80g)
½ teaspoon kosher salt
¾ cup butter (170g), room temperature, +1 tablespoon butter for the hot skillet
1 ½ cups granulated sugar (300g)
3 large eggs (170g), at room temperature
1 ½ ounce goat cheese (42g), at room temperature
⅓ cup buttermilk (75ml), at room temperature
1 teaspoon pure vanilla extract
½ vanilla bean pod scraped caviar seeds
1 cup fresh strawberries halved and sliced
¾ cup fresh rhubarb sliced ½-inch pieces, approx. 2 small stalks
2 tablespoons turbinado sugar 30g

Instructions

The Rosemary Whipped Cream: Infuse ahead of time

Combine heavy cream and vanilla/s in a small bowl. Rub rosemary sprigs between hands to release their oils and add to bowl, stir mixture until combined. Cover in a sealed container and refrigerate at least 2 - 4 hours or overnight.
(Note: while your cake is cooling, proceed to step 2 and whip up your chilled, infused cream for a fresh presentation)
Pour mixture through a fine wire-mesh strainer into desired mixing bowl, discard solids.
Beat cream mixture and powdered sugar with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Do not overmix.
Note: If making ahead, cover the rosemary whipped cream with plastic wrap, refrigerate until ready to use, up to 12 hours ahead of time.
Substitutions: if you have reservations about the rosemary whipped cream, simply add half a teaspoon of cinnamon to your cream and powdered sugar for a delightful alternative.

The Strawberry Rhubarb Cake

Preheat oven to 350°F/180C, place a 10-inch cast-iron skillet in the oven, let skillet preheat in the oven for about 10 minutes.
Whisk together flour, cornmeal, and salt in a small bowl until combined, set aside.
Add the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment, beat on high speed, stopping occasionally to scrape down sides of bowl. Beat until the butter and sugar are pale and fluffy, about 4 minutes total.
With the mixer on medium-low speed, add eggs, 1 at a time, beating well after each addition.
Next, add in the goat cheese, beat until combined, about 30 seconds.
Add buttermilk and vanilla/s, beating until just combined, about 1 minute.
Gradually add the flour mixture, beating until just combined, about 1 minute.
Carefully remove hot skillet from oven, adding 1 tablespoon butter. Swirl skillet until butter is melted and evenly distributed across the bottom of the pan. Pour cake batter in the hot skillet, smoothing the batter for an even distribution. Arrange strawberries and rhubarb in an even layer on batter, sprinkle with turbinado sugar.
Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 55-60 minutes. Let cool slightly on a wire rack for 20 minutes.
While the cake is cooling it is time to whip up the chilled rosemary infused cream.
Serve cake warm with a dollop of rosemary whipped cream.

Notes

This recipe was adapted from Food & Wine created by Jocelyn Delk Adams

If you do not have vanilla bean pods on hand, substitute 1 teaspoon of vanilla bean paste in place of the vanilla and scraped caviar seeds from the vanilla bean pod. The recipe is perfectly fine with only pure vanilla extract. I add the extra step on occasion for additional taste and visual appeal.

Substitutions: if you have reservations about the rosemary whipped cream, simply add half a teaspoon of cinnamon to your cream and powdered sugar for a delightful alternative.

Additional Flavor Ideas for your Whipped Cream: Consider enhancing the flavor of your cream with rose water, orange blossom water, or simply maple syrup as both your flavor and sweetner.

If Making The Whipped Cream Ahead - cover the rosemary whipped cream with plastic wrap; refrigerate until ready to use, up to 12 hours ahead of time.

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