Summer Froot Pie Cake with Crunchy Buttered Cornflakes


The beauty of this recipe lies in the fact that you can use whatever fruit is ripe and in season, that you can get your hands on. I’ve made an all plum version, a peach and blueberry version, and most recently a peach, nectarine & blackberry version, all with enormous success. Let the market lead you!

Active Time: 30 Mins

Total Time: 1 hr 20 mins



  • 24 ounces mixed ripe summer fruit (such as plums, peaches, nectarines, apricots, blackberries, blueberries, and/or raspberries)


  • ½ cup plus ⅔ cup granulated sugar
  • Kosher salt
  • ¾ cup all-purpose flour
  • ½ cup almond flour
  • ⅓ cup fine cornmeal
  • 2 teaspoons baking powder
  • ⅓ cup (packed) brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups cornflakes


  • 1 ½ sticks unsalted butter
  • 1 cup plus 2 tablespoons whole milk
  • Creme fraiche, vanilla ice cream, or whipped cream, for serving

1. Preheat the oven to 350 degrees.:

2. Macerate the fruit:

  • Pit and slice the stone fruit, if using, Transfer to a large bowl, along with the berries, 2 tablespoons of sugar, and ½ teaspoon salt. Toss to combine and let sit as you prepare the batter.

3. Make the batter and cornflake crust:

  • Place 1½ sticks of butter into a 10- or 11-inch cast iron skillet and transfer to the oven.
  • In a large bowl, whisk to combine ¾ cup flour, ½ cup almond flour, ⅓ cup cornmeal, 2 teaspoons of baking powder, and ¾ teaspoon salt. Add ⅔ cup granulated sugar, ⅓ cup brown sugar, 1 cup plus 2 tablespoon milk, and 2 teaspoons of vanilla extract. Whisk to combine.
  • Carefully remove the skillet from the oven. Transfer 2 tablespoons of the butter to a medium bowl. Add 1 ½ cups of cornflakes, 2 tablespoons of sugar, and ½ teaspoon salt; toss to combine.
  • Pour the remainder of the melted butter into the bowl of batter, tilting the skillet as you pour to coat the edges (this will grease the skillet for easy release.) Whisk the batter until smooth and scrape into the preheated skillet.
  • Pour the macerated fruit into the center of the batter. Scatter the cornflake mixture around the outside of the fruit, covering the visible ring of batter, but leaving the fruit exposed.
  • Bake, rotating the skillet after about 30 minutes, until the fruit center is bubbling and the exposed cake is deeply golden, about 50-60 minutes.
  • Remove from oven and let cool at least 45 minutes, before slicing. Serve with creme fraiche, vanilla ice cream, or whipped cream.

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