Cherry Almond Skillet Cake |
Author: Ciao Chow Linda via Stacey Snacks
- 6 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan.
- 1 cup all-purpose flour
- ½ cup of almond flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt (I USED ½ TSP.)
- 1 cup sugar (I USED ¾ CUP)
- 1 tsp lemon zest
- 1 large egg
- ½ cup buttermilk (or milk mixed with a teaspoon of lemon juice)
- ½ tsp almond extract (I USED 1 TEASPOON)
- 1 pound cherries, pitted (I USED ABOUT 2 DOZEN CHERRIES, PITTED AND CUT IN HALF)
- slivered almonds to sprinkle on top
- Preheat oven to 350F and butter a 10" cast iron skillet (You could use a cake pan too.)
- Cream together the butter, extract, lemon zest, sugar and egg until nice and light.
- Mix in the flour, salt, baking powder and almond flour.
- Pour in buttermilk and mix together.
- Scrape the batter into the prepared pan and dot with the cherries, pressing the fruit lightly into the batter.
- Sprinkle the top with the almonds and bake in the oven for 40-45 minutes or until a toothpick inserted in center of cake comes out clean.
- Serve warm with ice cream, or sprinkle with confectioner's sugar before serving.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/08/cherry-almond-skillet-cake.html
3.5.3251