60 minutes

Stone Fruit Skillet Cake


  • Abbio Small Nonstick Skillet 
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Spatula
  • Two Large Mixing Bowls
  • Electric hand mixer or stand mixer


    • Let butter warm to room temperature
    • Preheat oven to 375 degrees 
    • Pit and slice cherries in half 


    1. Butter Small Nonstick Skillet, and dust with flour.

    2. Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
    3. In a second mixing bowl, with an electric mixer on medium, beat butter and 3/4 cup sugar until pale and fluffy, 3 to 5 minutes. Beat in egg.
    4. Add flour mixture in 3 batches, alternating with buttermilk; beat until combined.
    5. Transfer batter to the prepared skillet; smooth top with spatula. 


      Arrange cherries on top and sprinkle with the remaining 2 tablespoons sugar.
    7. Bake until golden brown and a fork or knife into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly before serving.