Easy Cherry Skillet Cake

 

2 T. butter, at room temperature

6 T. butter, melted

1 cup sugar, divided

1 egg

1 egg yolk

1½ tsp. pure vanilla extract

1½ cups all-purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ cup whole milk

1½ cups cherries, halved and pitted

Confectioners’ sugar, for serving

 

Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 T. of room-temperature butter. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners’ sugar.