Cherry Skillet Cake Recipe

Cherry Skillet Cake Recipe

I’ve always loved the idea of afternoon tea time cakes, and this dessert fits the bill. With a few simple ingredients, this skillet cake is a perfect summer time treat. It’s easy to put together, and makes good use of July’s cherry crop.

Cherry Skillet Cake Recipe

This cake is adapted from Gourmet’s famous Raspberry Buttermilk Cake. I used a mix of Bing and Rainier cherries in this cake. I thought it would be pretty to leave a few with stems left in, but the stems just shriveled up in the oven, and I wouldn’t recommend doing it for this cake. If you don’t have a cherry pitter, a plastic straw will work.

Ingredients

  • 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 
3/4 teaspoon table salt
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 
1/2 cup buttermilk
  • 
2 teaspoons vanilla extract
  • 1 pound cherries, pitted and halved

Preheat the oven to 350°F. Butter a 10-inch cast iron pan (a 10-inch cake pan will work here, too).

Cherry Skillet Cake Recipe Cherry Skillet Cake Recipe

Whisk the flour, baking powder, and salt together in a small bowl and set aside. In the bowl of a standing mixer, beat the butter and 1 cup sugar until pale and fluffy, about 3 minutes. Mix in the egg, buttermilk, and vanilla until just combined. Add the dry mixture gradually, mixing until just smooth.

Cherry Skillet Cake Recipe

Pour the batter into the prepared pan. Arrange the cherries on top of the batter, as closely as possible in a single layer.

Cherry Skillet Cake Recipe

Sprinkle the remaining 2 tablespoons sugar over the cherries.

Bake the cake for 10 minutes, and then reduce the oven temperature to 325°F and bake the cake until golden brown and a tester comes out free of wet batter, about 50-60 minutes. Let cool in the pan on a wire rack.

Cherry Skillet Cake Recipe

Enjoy!

2 Comments

  • I made this cake yesterday. SOOOO yum. I needed something fast to do with my nearly 2 1/2 year old because all she wanted to do after her nap was watch YouTube episodes of Charlie and Lola. She was fading fast, as all terrible-two-ers do… Then I said “want to bake a cake with mommy?” The whining immediately stopped :) We followed your recipe to the T, except for the buttermilk, which I didn’t have. So we used the milk and vinegar hack. And thanks for the tip about the straw. I was going to use the paperclip-way I learned for Martha years ago but the straw way is MUCH easier. We will definitely make this cake again. Maybe try mixed berries next time. We’ll see. Thanks for posting this recipe. Came at the perfect time. :)

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