Mix this mini Cherry Almond Skillet Cake right in the skillet- no extra bowls are required or get dirty!
Mix and bake this genius Cherry Almond Skillet Cake directly in a small, 8″ cast iron skillet. I’m in love with this small cast iron skillet size. If you find it obnoxious to bake a typical-sized cake for just two people, this small-batch cake recipe is for you!
This recipe is pretty easy and versatile. I make it with regular flour and butter, and also with gluten-free flour and dairy-free butter (see this GF, DF Cinnamon Swirl Coffee Cake)- it worked great either way.
Melt the butter directly in the skillet and then whisk in the rest of the ingredients mindfully to avoid flour tossing about. A small whisk helps, but a simple fork will do to mix this Cherry Almond Skillet Cake.
Happy eating,
~Monique
Mini Cherry Almond Skillet Cake
2 tbls butter, melted (choose a dairy-free butter if desired) (plus an additional 1 tbls to top)
3 heaping tbls cane sugar (plus an additional 1 tbls to top)
6 tbls full-fat coconut, or preferred, milk
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
3/4 cups flour (or a Gluten-Free flour mix)
1 tsp baking powder
1/8 tsp salt
1/2 cup frozen cherries, chopped (see note below)
To top: Madagascar Vanilla Crème Fraiche
Directions: Preheat the oven to 350 degrees.
Place a (roughly) 8″ cast iron skillet over low heat. Add the butter and melt. With a small whisk or a fork, whisk in the sugar, milk, egg, vanilla, and almond extracts.
Carefully whisk in the flour, baking powder, and salt until combined and no lumps remain. Place the chopped cherries on top and lightly swirl them into the batter. Sprinkle the top of the batter with the one remaining tablespoon of sugar and dot the top with the remaining 1 tablespoon of butter.
Place the skillet into the oven and bake for ~25 to 30 minutes or until the edges of the Mini Cherry Almond Skillet Cake become slightly golden and begin to pull away from the sides and the cake springs back after touching.
Allow the Cherry Almond Skillet Cake to cool for at least 10 minutes. Dollop with Madagascar Vanilla Crème Fraiche to serve.
Note: This is an extra step, so it’s optional! For added deliciousness, saute the cherries with 1 tablespoon butter and 1 tablespoon sugar before adding the cake.
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