SWEET CHERRY SKILLET CAKE

Picking fresh fruit is hands down one of my favorite summertime activities … the winters are long, and the fruit in this area is almost all imported or shipped from quite a ways away, except in the summer, when there’s a short-term abundance of fresh cherries, peaches, berries, and apples … and our family takes full advantage of all that limited-time freshness!

My Dress | My Hat | Olivia’s Dress | Emme’s Romer | Emme’s Shoes

Plus, since we’re essentially city dwellers, well, for another week at least, and have been for nearly a decade now (which is so against every fiber of my being), anytime we get a chance to get the girls outside in a country setting, we seize it.

Emme’s Hat

Livi’s Sandals

I think they each ate their own weight in cherries while we were picking … but that’s half the fun, right?

My Sandals

Last weekend I used a bunch of those sweet little beauties to make this super-easy skillet cake, perfect for brunch or to toss in right before dinner so it’s warm and ready (with vanilla ice cream) for dessert!

Prep and baking time is roughly an hour, and it would be less if not for the need to pit all the cherries … so if you’re short on time, almost any other fruit would be a great stand in … blueberries or strawberries would be a fantastic swap for the cherries!

I hope you enjoy!

yours, K

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Ingredients

Skillet (roughly 9 inches, 10 servings)

2 tablespoons butter, at room temperature

6 tablespoons butter, melted

1 cup sugar, divided

1 egg

1 egg yolk

1½ teaspoons pure vanilla extract

1½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup whole milk

1½ cups cherries, halved and pitted

Confectioners’ sugar, for serving

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Directions

1. Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 tablespoons of room-temperature butter.

2. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract.

3. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth.

4. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside.

5. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top.

6. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners’ sugar.

Enjoy!