Why I Love Skillet Cakes

Before we get to the recipe, let me take a second to tell you about why I’m so obsessed with skillet cakes in general. I love how rustic and homey serving dessert straight from the cast iron feels. It’s got that old-fashioned, farmhouse vibe that I absolutely adore. Plus the even heat destruction of cast-iron ensures the crust is just a little crispy while leaving the inside of the cake fluffy. There’s really no better way.

Step-By-Step Instructions

1. Start by preheating your oven to 350 degrees Fahrenheit and spray your 10 inch cast iron skillet with non-stick cooking spray.
2. In a large bowl, cream the butter and sugar together with an electric mixer on medium speed for about 2 minutes, until it’s all light and fluffy.
3. Next, beat in the eggs, vanilla extract, and almond extract until just combined. The almond extract is what really gives this cake that signature cherry-almond flavor, so don’t skip it!
4. n a separate bowl, whisk together the flour, baking powder, and sea salt. Then gradually add the dry ingredients to the wet ingredients and mix it until just combined.
5. Before the batter comes together completely, stir in the Greek yogurt (or sour cream). Be careful not to overmix at this stage—you want the batter to be smooth but not too airy.
6. Gently fold in 1 cup sweet dark frozen cherries, being careful not to break them up too much. Just barely incorporate them (or do your best, you can smooth them out in the next step).
7. Pour the batter into your prepared cast iron skillet and spread it out evenly. Make sure the cherries aren’t all lumped up together. If needed, gently press a few extra cherries into the top of the batter.
8. Then, sprinkle the sliced almonds and turbinado sugar evenly over the top.
9. Finally, pop the skillet into the oven and bake for about 32 minutes, rotating the pan halfway through. The cake should be golden brown on top and a toothpick inserted in the center should come out clean. Be careful not to overbake this cake—it’ll dry out. The top will puff up while baking, but will flatten as it cools.
10. Let the cake cool completely in the skillet on a wire rack before slicing into 8 pieces. And if you want to take it to the next level, serve each slice with sifted powdered sugar or maybe even a scoop of vanilla ice cream on top.

Recipe Tips & Notes

• Sweet dark frozen cherries work best. Since they release a bit of juice as they bake, frozen cherries create a slightly jammy texture in the cake, which is ideal in this cake. Fresh cherries will work too, but they won’t give you that same burst of flavor.
• Almond extract is key. Even if you’re not a huge fan of almond flavor, just a small amount of almond extract adds a lot of depth to this cake. It’s not at all overpowering, I promise. It just ties it all together.
• Don’t overmix the batter. Overmixing the batter can lead to a dense cake, so when you’re combining the ingredients, make sure to stop mixing as soon as everything is just combined.

Storage & Reheating Instructions

Store the skillet cake in an airtight container for 3-4 days or place individual slices in the freezer for up to 3 months. If frozen, allow the cake to come up to room temperature and then gently warm in the microwave or in the oven before eating.