Are you the kind of person who can’t eat an ice cream sundae without the cherry on top? Well, that’s me all over. I love maraschino cherries, or any cherry for that matter, so this cake was just perfect for me. My first attempt at this failed as I tried it in a loaf pan in pound cake fashion. The edges and the bottom burned. However, baked in a more shallow vessel, like my cast iron skillet, and this sweet cake baked up to perfection.
I never thought I would say this, but this cake does not require any icing, powdered sugar or glaze. There’s enough sweetness in this moist cake that you really won’t want it, but you can certainly drizzle a little on like I did above, if it makes you feel better. :)
Note: Learn from my mistakes. One of the reasons this cake failed the first time was because the white chocolate chips sank and burned on the bottom. I changed from white chocolate chips to a higher quality white chocolate cut into chunks and lightly tucked under the top of the batter.
Definitely pretty with its pink interior, and gorgeously rustic on the outside, this cake is sure to be a cherry loving crowd pleaser.
Cherry Almond Cake in a Cast Iron Skillet
1/2 cup unsalted butter
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
4 oz quality white chocolate, chopped
1/2 cup sliced almonds
Grease a 9-10″ inch cast iron skillet (mine is 9 3/4). Heat oven to 350 degrees.
Whisk together flour, baking powder and salt. Set aside.
In mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Your reserved cherry juice should measure 1/2 cup. If it’s short, add water to reach 1/2 cup. Add the almond and vanilla extracts to the 1/2 cup juice.
Add the flour mixture alternately with cherry juice mixture, beat on low until homogenous. Cut the cherries in half and fold into the batter.
Pour batter into prepared skillet and sprinkle the chopped white chocolate on top. Gently swirl the batter a bit just enough to cover the chocolate. You don’t want the chocolate to sink. Sprinkle top of batter with the sliced almonds and bake for 1 hour or until a toothpick in the center comes out clean. Cool in pan 15 minutes then carefully invert and cool on a wire rack.
You can return the cake to the skillet to serve if you like, or serve on a cake plate.
Optionally you can drizzle with a simple powdered sugar glaze, but this cake is really sweet enough on its own not to need it.
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