Why I Love Skillet Cakes

Before we get to the recipe, let me take a second to gush 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.

But beyond aesthetics, skillet cakes are just so practical. The even heat distribution of the cast iron helps create a beautifully golden-brown crust, while keeping the inside of the cake perfectly fluffy and tender. And since the whole thing gets baked in one pan, you don’t have to worry about extra dishes or complicated baking techniques. You mix the batter, pour it into the skillet, and let the oven do the rest. Easy peasy!

Ready to Bake It? Here’s the Ingredient List

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup Greek yogurt (may substitute sour cream)
• 1 cup sweet dark frozen cherries
• 1/2 cup sliced almonds
• 1/4 cup turbinado sugar (may substitute regular sugar)

And Now, Here’s How to Make A Cherry Almond Skillet Cake

1. Preheat: Start by preheating your oven to 350 degrees Fahrenheit and spray your 10 inch cast iron skillet with non-stick cooking spray.
2. Cream: 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. Wet Ingredients: 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!

1. Dry ingredients: In 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.
2. Stir in the Greek yogurt: 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.

1. Fold in the cherries: 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).
2. Pour and top: 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.

1. Then, sprinkle the sliced almonds and turbinado sugar evenly over the top.
2. Bake: 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.

1. Cool and serve: 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.

The Magic Combination of Cherries and Almonds

Now, let’s talk flavors. If you’ve never tried pairing cherries and almonds before, you’re missing out. Cherries are naturally tart, and when you bake them, they soften into these juicy little nuggets.

The almond extract in the batter enhances the flavor of the cherries, while the sliced almonds on top give the cake a nice crunch. And don’t even get me started on that turbinado sugar—it adds the perfect bit of sweetness and texture, creating a delightful crackly top that’s just chef’s kiss.

A Few Quick Tips:

• 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 absolutely divine. 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 depth to this cake. It’s not at all overpowering, I promise. It just works.
• Don’t overmix: 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.