Cherry-Almond Skillet Cake


Juicy black cherries give this buttery cake a deliciously sweet flavor.

Cherry-Almond Skillet Cake
Serves: 1 (10-inch) cake
  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup whole buttermilk
  • 1 cup frozen dark cherries
  • ¼ cup chopped almonds
  1. Preheat oven to 350°.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating until combined.
  3. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into a 10-inch cast-iron skillet. Sprinkle cherries and almonds onto batter.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool for minutes; serve warm.




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