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Warm Cherry Skillet Cake Recipe

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★★★★★

4.5 from 779 reviews

This Warm Cherry Skillet Cake is a delightful, buttery dessert featuring juicy dark cherries baked to perfection in a cast-iron skillet. It’s a simple yet impressive treat, perfect for serving warm with vanilla ice cream or whipped cream. The cake is moist and tender with a crackly sugar crust on top, combining bright cherry flavors with a hint of lemon zest and vanilla.

Ingredients

Scale

Skillet Cake

  • 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

For Serving

  • Vanilla ice cream or whipped cream, as desired

Instructions

  1. Melt Butter: Preheat your oven to 350°F (175°C). Place a 10-inch oven-safe skillet with high sides over medium heat and melt the butter, which should take about 3 minutes. Once melted, remove the skillet from the heat to prepare the batter.
  2. Prepare Cherries: While the butter melts, combine the cherries with 1 tablespoon of sugar in a medium bowl. Zest and juice half a lemon over the cherries (approximately 2 teaspoons zest and 4 teaspoons juice) and toss everything until the sugar dissolves and the cherries appear glossy and well-coated.
  3. Make Batter: Into the skillet with the melted butter, whisk in the baking powder, baking soda, and kosher salt carefully; it may bubble a little. Stir in buttermilk, vanilla extract, almond extract if using, and ⅔ cup sugar. Gradually add the flour and gently fold with a flexible spatula until the batter is smooth and no dry flour remains. Spread the batter evenly in the skillet.
  4. Add Cherries: Scatter the prepared cherries and any juice evenly over the batter. Sprinkle the remaining 1 teaspoon of sugar on top to create a crackly crust during baking.
  5. Bake Cake: Place the skillet in the preheated oven and bake for 30 to 35 minutes, or until the cake stops jiggling when gently shaken and a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let the cake cool for 5 to 10 minutes before serving. Enjoy warm, topped with vanilla ice cream or whipped cream as desired. Store any leftovers covered at room temperature for up to one day; reheat in the microwave before serving to restore warmth and softness.

Notes

  • Use fresh or frozen cherries; if using frozen, thaw them completely before adding to the batter.
  • For best flavor, use a cast iron or oven-safe skillet to bake the cake evenly and maintain warmth.
  • The sugar sprinkled on top creates a pleasant crackly crust that softens if stored overnight.
  • Reheat leftover portions in the microwave for about 20-30 seconds for a warm dessert experience.
  • Almond extract is optional but adds a lovely complementary nutty aroma to the cherry flavor.

Keywords: cherry skillet cake, cherry dessert, skillet cake, easy cherry cake, summer dessert

Find it online: https://thefoodrecipe.com/warm-cherry-skillet-cake-recipe/