Nodding to fruit cobbler, this recipe transforms dark, sweet cherries into a buttery and bright skillet cake. With a batter that’s mixed right in its baking dish, the only bowl needed is to macerate the cherries, which brings out their flavor and helps to soften them, yielding plump pops of fruit in the soft cake. Because the cake is served scooped from its pan, it doesn’t need the structure from eggs that traditional cakes rely on. Instead, the cake gets most of its structure from incorporating the flour into the batter until smooth while near equal amounts of butter, buttermilk and sugar (like in pound cake) keeps it tender and plush. Feel free to swap the cherries for other fresh stone fruit, such as chopped plums or apricots.

News Source : https://www.oregonlive.com/nytcooking/2026/04/775578484-warm-cherry-skillet-cake.html