Warm Cherry Skillet Cake
50 min8 servings
A tender, buttery skillet cake studded with fresh cherries, baked in one pan and served warm with ice cream.
| prepPreheat oven to 350°F / 175°C | |||||||
| 340 g fresh dark sweet cherries, pitted and halved (or thawed frozen) | Toss cherries with lemon & sugar | Scatter cherries & juices over batter | Bake 350°F / 175°C, 30–35 min | Cool 5–10 min, serve warm | |||
| ½ large lemon, zested | |||||||
| ½ large lemon, juiced | |||||||
| 4 teaspoons sugar (for the cherries) | |||||||
| 170 g unsalted butter | Melt butter, 3 min | Whisk in baking powder, soda & salt | Stir in buttermilk, extracts & sugar | Stir in flour until smooth | |||
| ¾ teaspoon baking powder | |||||||
| ½ teaspoon baking soda | |||||||
| ½ teaspoon kosher salt | |||||||
| 170 ml buttermilk | |||||||
| 2 teaspoons vanilla extract | |||||||
| ½ teaspoon almond extract (optional) | |||||||
| 142 g sugar (for the batter) | |||||||
| 170 g all-purpose flour | |||||||
| 1 teaspoon sugar (for topping) | Sprinkle sugar topping | ||||||
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