Best Cherry Skillet Cake Recipes

Cherry-Almond Skillet Cake image

Provided by Bree Hester

Categories Dessert

Time 50m

Yield 8

Number Of Ingredients 11

1 1/2 cups granulated sugar
Grated peel of 1 lemon
3 eggs
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups Cascadian Farm® organic frozen sweet cherries
1/2 cup sliced almonds
2 tablespoons white sanding sugar or coarse sugar, if desired

Steps:

Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.

Nutrition Facts : ServingSize 1 Serving

CHERRY SKILLET CAKE image

Yield 8 Servings

Number Of Ingredients 14

4 Tablespoons unsalted butter, softened
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 large egg
½ cup low-fat buttermilk
1½ cup fresh cherries, pits removed
Topping:
½ cup brown sugar
½ teaspoon cinnamon
3 Tablespoons all purpose flour
1 Tablespoon butter, softened

Steps:

Preheat the oven to 375 degrees. Wash, pit and quarter the cherries. Butter an 8 inch cast-iron skillet and dust it with about a tablespoon of flour, tapping out the excess flour. Combine the flour, baking powder, baking soda and salt in a small bowl. In the bowl of a mixer, combine the butter and sugar and beat until it is light and fluffy. Add the egg and beat until well combined. Then add the flour mixture and the buttermilk, alternating between the two (a little flour, a little buttermilk, a little flour, a little buttermilk, etc.). Scrape the batter into the prepared skillet. You will be surprised at how little batter this makes so no sneaking bites. You might even choose to use a hand held mixer for this cake. Distribute the cherries on top of the batter. In a small bowl, mash together the butter, brown sugar, cinnamon and flour. Distribute the topping over the cherries (I used about half of the topping but wish that I had used all of it). Place the skillet in the oven and bake for 30 minutes. Test with a toothpick. If it comes out clean, remove the skillet from the oven. If not, you can give it a little more time. Please don't forget that the handle will burn you horribly. I always want to grab a skillet by the handle. I have burned myself several times taking handled skillets out of the oven. Get an oven mitt and put it by the oven. I beg you. Perfect warm cake. Beautiful and simple. Delightful. Enjoy.