Cherry Almond Skillet Cake is a warm summer cake best served with a spoon and vanilla ice cream. Peak summer cherries combined with fragrant almond is an unforgettable combination, and it’s ready in under an hour!
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A fruit dessert person
Most of the year I’m more of a chocolate dessert person ~ give me a ganache tart, a truffle, or a warm chocolate chip cookie, but ripe summer fruit changes everything. When cherries, peaches, berries, and plums are this good, I crave fruit forward cobblers, crumbles, and skillet desserts like this cherry almond skillet cake.
🍒 Make it from start to finish in under an hour!
🍒 Almond flour gives this cake an incredible soft crumb and extra flavor: almond and cherries are bffs.
🍒 Cherry almond skillet cake is one of my back pocket recipes because it can be easily changed up to suit the season ~ keep it in mind when you spot great fruit throughout the year ~ berries and stone fruit in summer, apples and pears in fall, cranberries in winter.
Why bake in cast iron?
Take a cue from grandma ~ a cast iron skillet is the best way to turn cherries into cake.
- Cast iron is cheap, and only gets better with age. I use Lodge cast iron.
- Your cast iron skillet gets hot and stays hot, which helps cakes, cobblers, and cornbreads bake up with golden edges and a tender center.
- It goes straight from oven to table, which is part of the charm.
- Just give it a quick rinse and dry and you’re ready for the next skillet cake.
Choosing cherries for skillet cake
Fresh cherries are best when in season June through August ~ grab what looks best at the store. Dark sweet cherries, Rainier cherries, even sour cherries (although you may want to bump up the sugar in that case.)
- Frozen cherries will work, but thaw and drain well first.
- Canned cherries in juice will work, make sure they aren’t sweetened, and drain them well.
- If you have good plump dried cherries you can rehydrate them ~ soak them in tart cherry juice overnight!
My cherry pitter
A cherry pitter (this is the one I use) makes quick work of the job, but you can also use a chopstick or sturdy straw to push the pit out. Work over the sink or cutting board you don’t care too much about ~ cherry juice will flow!
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Cherry Almond Skillet Cake
Equipment
- 10" cast iron skillet
Ingredients
- 3/4 cup flour
- 1/3 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 1/2 cups cherries, pitted and halved
- 2 Tbsp coarse sugar or sparkling sugar, for topping (optional)
Instructions
- Preheat oven to 350F. Lightly grease a 10" cast iron skillet and set aside.
- In a small mixing bowl, combine the 3/4 cup flour, 1/3 cup almond flour, 1/4 tsp baking soda, 1/4 tsp baking powder, and 1/4 tsp salt. Whisk to combine and set aside.
- In a medium mixing bowl, combine the 1/2 cup vegetable oil, 1/4 cup sour cream, 1/2 cup brown sugar, 2 large eggs, 1/2 tsp almond extract, and 1 tsp vanilla extract. Whisk well until everything is fully combined.
- Fold in the flour mixture just until there are no dry pockets of flour left, don't over mix.
- Pour the batter into your prepared skillet and spread it out in an even layer. Scatter the pitted and halved cherries over the top. Top with the 2 Tbsp coarse sugar or sparkling sugar, (optional.)
- Bake for about 35-40 minutes until the cake is risen and golden brown.
- Remove from the oven and serve warm with vanilla ice cream.
Notes
Nutrition
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