Fact: Your cast-iron skillet is basically a secret weapon when it comes to dessert. You can make almost anything in it, like our easy cherry skillet cake recipe. We use fresh cherries (hence the seasonal/summer part), but blueberries or strawberries would be delicious, too. Slices also pair well with whipped cream (just saying).
2 tablespoons butter, at room temperature
6 tablespoons butter, melted
1 cup sugar, divided
1 egg yolk
1½ teaspoons pure vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk
1½ cups cherries, halved and pitted
Confectioners' sugar, for serving
1. Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 tablespoons of room-temperature butter.
2. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract.
3. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth.
4. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside.
5. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top.
6. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners' sugar.