Name: Warm Cherry Skillet Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: ¾ cup (170 grams) unsalted butter; 12 ounces fresh dark, sweet cherries (such as Bing), pitted and halved (about 2 cups) or thawed frozen pitted sweet cherries, whole; ⅔ cup (142 grams) plus 4 teaspoons sugar, divided; ½ large lemon (about 2 teaspoons zest and 4 teaspoons juice); ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt, such as Diamond Crystal; ¾ cup (170 grams) buttermilk; 2 teaspoons vanilla extract; ½ teaspoon almond extract (optional); 1⅓ cups (170 grams) all-purpose flour; Vanilla ice cream or whipped cream, as desired

Ingredients

¾ cup (170 grams) unsalted butter

12 ounces fresh dark, sweet cherries, such as Bing, pitted and halved (about 2 cups) or thawed frozen pitted sweet cherries, whole

⅔ cup (142 grams) plus 4 teaspoons sugar, divided

½ large lemon (about 2 teaspoons zest and 4 teaspoons juice)

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt, such as Diamond Crystal

¾ cup (170 grams) buttermilk

2 teaspoons vanilla extract

½ teaspoon almond extract (optional)

1⅓ cups (170 grams) all-purpose flour

Vanilla ice cream or whipped cream, for serving

Instructions

Step 1: Heat the oven to 350 degrees Fahrenheit. In a 10-inch oven-safe skillet with high sides, melt the butter over medium heat, about 3 minutes. Remove the skillet from the heat.

Step 2: While the butter melts, place the cherries and 1 tablespoon sugar in a medium bowl. Zest and juice half of the lemon over the cherries, then toss until the sugar dissolves and the fruit looks glossy.

Step 3: To the melted butter in the skillet, whisk in the baking powder, baking soda, and salt; it may bubble lightly. Stir in the buttermilk, vanilla extract, almond extract if using, and ⅔ cup sugar. Add the flour and gently fold with a spatula until the batter is smooth and no dry flour remains. Spread the batter evenly in the skillet.

Step 4: Arrange the cherries and their juices evenly over the cake batter. Sprinkle the remaining 1 teaspoon sugar on top.

Step 5: Bake for 30 to 35 minutes, until the cake no longer jiggles when the skillet is gently moved and a toothpick inserted into the center comes out clean.

Step 6: Let the cake cool for 5 to 10 minutes. Serve warm with vanilla ice cream or whipped cream as desired.

Tips & Variations

For a more intense cherry flavor, macerate the cherries with lemon zest and sugar for an hour before adding them to the batter.

If fresh cherries are out of season, frozen pitted cherries work well—just make sure to thaw and drain them to avoid excess moisture.

Swap almond extract for a splash of amaretto liqueur to enhance the almond notes.

Use a different stone fruit like peaches or plums for a seasonal variation.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen pitted cherries work well. Be sure to thaw and drain them before use to prevent the batter from becoming too wet.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes before measuring ¾ cup for the recipe.