For the filling
- 4 c fresh cherries, pitted and halved
- ½ c granulated sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp corn starch
- 1 tsp vanilla extract
- ½ tsp cinnamon
For the batter
- ½ c (1 stick) unsalted butter
- 1 c all-purpose flour
- 1 c granulated sugar
- 1 tbsp baking powder
- Pinch of kosher salt
- 1 c 2% milk
- 2 tbsp demerara sugar or other course raw cane sugar
Preheat oven to 375°F. In a large bowl, combine cherries, sugar, lemon juice, corn starch, vanilla extract and cinnamon. Toss well and set aside.
Place butter in a large cast iron skillet (12-inch round) or baking dish (13x9-inch) and warm in oven until butter melts completely, about 5 minutes. In a large bowl, combine flour, sugar, baking powder and salt. Add milk and whisk to combine. Pour batter over melted butter (do not stir). Spoon cherry mixture evenly over batter (again, do not stir) and evenly sprinkle with demerara sugar. Bake 40-45 minutes or until top is golden brown. Serve warm with vanilla ice cream or whipped cream.
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