skip to Main Content
Menu

Cherry Almond Skillet Cake

Quick, before cherries are still in season (not much longer here in the northeastern U.S.), run out and buy some to make this cake. It’s easy to put together, assuming you don’t mind spending 10 minutes pitting cherries.

Maybe you already own a cherry pitter, and in that case, go ahead and use it. But you don’t need one. I owned one many moons ago, given to me by my son after he spent a week helping a friend’s grandmother harvest and pit cherries from her orchard in upstate New York. But I didn’t use it often, so I gave it away. Now when I pit cherries, I just use the “smush-them-under-a-can” method. Just make sure you have a flat surface you don’t mind getting soiled, and place a cherry on the surface. Press down with a can (I used a can of baked beans) but don’t bang on it, or you’ll get juice splattered all over you too. Lift the can and remove the stem and the pit with your hands. The cherry will come apart in two pieces with a little tug. You’ll want it to come apart in two pieces for this recipe, because if left whole, they’re heavier and more likely to sink to the bottom of the cake.

This recipe comes to you via fellow blogger and friend, Stacey, who made it with pistachios instead of almonds. I love pistachios but had more almonds in the house, so decided to use them both times I made it this week (yes, I made it both Monday and Tuesday!). I ramped up the almond flavor a little with more almond extract, but you can use vanilla extract if you prefer. After you’ve spread the batter in the skillet, lightly press the cherry halves into the batter, and sprinkle with the almonds.

Let it cool slightly, then serve with a scoop of vanilla ice cream, or a simple dusting of confectioners’ sugar.

It’s got a delicious almond flavor and a very tender crumb, punctuated with those delicious cherries.

As one of my grandsons said as I was serving the cake earlier this week – “I want a grandpop-size slice.” After trying this cake, I think you will too.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Cherry Almond Skillet Cake
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F and butter a 10" cast iron skillet (You could use a cake pan too.)
  2. Cream together the butter, extract, lemon zest, sugar and egg until nice and light.
  3. Mix in the flour, salt, baking powder and almond flour.
  4. Pour in buttermilk and mix together.
  5. Scrape the batter into the prepared pan and dot with the cherries, pressing the fruit lightly into the batter.
  6. 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.
  7. Serve warm with ice cream, or sprinkle with confectioner's sugar before serving.
 

 

Fig and Almond Crostata

It’s fig season here in the Northeastern U.S., and if you don’t have your own fig, there are plenty of markets selling different varieties of these luscious fruits. I had about a dozen that were ready to eat and decided to make a free-form crostata for dessert, poaching the figs first in port wine, honey and cinnamon. They’re delicious poached in red wine too, but if you have port wine, it’s a perfect match accompaniment to figs.

The figs become a little moister after poaching, which could make the pastry soggy, so I scattered a layer of sliced almonds as a bed for the figs, to act as a barrier and also give more texture and flavor.

Drain the figs from the poaching liquid and place them carefully over the almonds.

Gather the pastry around the edges, pinching to form a border. Brush with beaten egg, or some milk.

After it comes out of the oven, spread some of the reduced glaze over the top.

It’s delicious just as is, but a bit of ice cream always makes things better.

Fig and Almond Crostata
 
Ingredients
  • Serves two to four people (easily doubled to serve eight)
  • 10 to 12 figs, cut in half
  • ½ cup Port wine
  • ¼ cup honey
  • 3 Tablespoons sugar
  • 1 cinnamon stick
  • ¼ cup sliced almonds
  • For the Pastry:
  • ½ cup flour
  • 4 Tablespoons butter
  • 1 Tablespoon sugar
  • a pinch of salt
  • 3 or 4 tablespoons ice water, as needed
Instructions
  1. Bring the Port wine, honey, sugar and cinnamon stick to a boil in a saucepan.
  2. Lower the heat and add the figs. Let the figs simmer for about 5-10 minutes, depending on how ripe the figs are.
  3. Don't let them poach so long that they lose shape.
  4. Drain the figs and set aside.
  5. Meanwhile, turn the heat to high and let the Port wine mixture reduce to about half or until about the consistency of honey.
  6. Don't forget the solution will be runnier when it's hot, but thickens when cooled.
  7. Mix the flour, sugar, salt and butter in a food processor, until it resembles coarse sand. Add the ice water until it starts to hold together. Bring it out onto a board and roll into a ball. Flatten the ball, wrap in plastic and put it in the refrigerator for about a half hour to an hour.
  8. Remove from refrigerator and roll over a floured surface to a circle with a circumference of about 10-12 inches.
  9. Scatter the almonds over the center of the dough, leaving a border of about two inches.
  10. Place the poached figs over the almonds, then fold the pastry over the figs, pinching toward the edges to form a border.
  11. Brush the border with either beaten egg, or milk.
  12. Bake at 400 degrees for about 25-30 minutes or until browned.
  13. Remove from oven, and brush the reduced port wine glaze over the figs.
  14. If the glaze is too thick, put it back on the heat for a few minutes, adding a bit of water if necessary.
 

SaveSave

SaveSave

SaveSave

SaveSave