CHERRY ALMOND SKILLET SHORTBREAD
Provided by Trisha Yearwood
Categories dessert
Time 1h25m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
- In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
- Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
- Bake until slightly brown on top, about 35 minutes.
- Cool the shortbread in the skillet. When cool, cut into wedges.
CHERRY UPSIDE-DOWN CAKE
"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-ALMOND SKILLET CAKE
Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.
Provided by Bree Hester
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
- In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
- Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
- Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHERRY SKILLET CAKE
Make and share this Chocolate Cherry Skillet Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Lightly spray an oven proof skillet.
- Seperate eggs over med mixing bowl, set egg yolks aside for another use.
- Lightly whisk egg whites.
- Add pie filling water and almond extract, mix well.
- Add cake mix, mix until well blended.
- Pour batter over bottom of skillet, spreading evenly.
- Bake uncovered 25-30 minutes or until cake tester comes out clean.
- Remove cake from oven to rack to cool 10 minutes.
- Loosen edges of cake with flat sided knife.
- Invert cake onto large heat proof serving platter.
- Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
- Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.
Nutrition Facts : Calories 279, Fat 8.8, SaturatedFat 2.2, Cholesterol 40.1, Sodium 358.4, Carbohydrate 47.5, Fiber 1.8, Sugar 19.5, Protein 4.6
BASIC SKILLET CAKE
This recipe was given to me by a friend years ago and she told me she used it for her strawberry shortcake. It is absolutely heavenly and my niece loves to eat it plain. It is just a good basic recipe--only your imagination limits what you can do with it. It is just a good ole southern recipe and super simple. Awesome with fresh strawberries.
Provided by coppercat
Categories Desserts Cakes Yellow Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over low heat. Transfer 1/2 of the melted butter to a mixing bowl, leaving remaining butter in the skillet.
- Add sugar to the mixing bowl and beat with the melted butter until well blended. Add egg and mix until well beaten. Mix in flour and vanilla. Add milk, 2 tablespoons at a time, until mixture is the consistency of pancake batter. Pour batter into the skillet.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and allow to cool on the stovetop.
Nutrition Facts : Calories 267 calories, Carbohydrate 37.1 g, Cholesterol 51.6 mg, Fat 12.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 7.6 g, Sodium 291 mg, Sugar 25.5 g
SKILLET CORN CAKE WITH STEWED CHERRIES
To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you'll never need to wait for cherry season to enjoy this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
- In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
- Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
- While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
- Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.
SWEET CHERRY UPSIDE-DOWN CAKE
There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!
Provided by Jerrelle Guy
Categories snack, cakes, one pot, dessert
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
- In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
- Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
- Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
- Serve the cake at room temperature, with lemon whipped cream, if using.
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