Mini Cherry Skillet Cake
This Cherry Skillet Cake recipe is an easy summer dessert. A mini cake made in a 6.5-inch cast iron skillet and all of the cake ingredients are mixed in one bowl! Top with fresh cherries and whipped coconut cream, and you will have a perfect barbecue dessert!
Servings: 1 6.5-Inch Skillet Cake
- 1/2 cup fresh cherries, pitted and halved
- 1/4 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup, plus 1 tablespoon granulated sugar
- 6 tablespoons whole milk
- 1 tablespoon unsalted butter, melted and cooled slightly
- Whipped Coconut Cream for topping
Preheat the oven to 375o degrees and adjust the oven rack to the middle position. Grease a 6.5-inch cast iron skillet.
Pit the fresh cherries and slice in half. In a small mixing bowl, add the halved cherries, 1 tablespoon of sugar and almond extract. Toss to coat the cherries with the sugar.
In a medium mixing bowl, add the flour, remaining sugar, baking powder, and milk. Mix with a spatula or spoon until combined. Stir in the melted butter.
Transfer the batter to the prepared skillet. Top the batter evenly with the prepared cherries. No need to mix the cherries into the batter or push into the batter. They will sink slightly and the batter will rise up around them.
Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the skillet on a wire rack. Keep the cake in the skillet for a rustic presentation!
Top with Whipped Coconut Cream and enjoy! Keep any leftovers in the skillet, and cover tightly with foil or plastic wrap. The cake can be stored at room temperature for up to 2 days.