4 tablespoons Unsalted butter
3/4 cup Granulated sugar
1 Zest of lemon
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt
1 1/2 pound Pitter cherries (if frozen, thaw and drain)
Cake Batter:
1/2 cup Granulated sugar
1/2 cup Light brown sugar, packed
6 tablespoons Unsalted butter, cubed, room temperature
2 Large eggs
3/4 cup Full-fat sour cream
1 teaspoon Vanilla extract
1 3/4 cup Unbleached all-purpose flour
3/4 teaspoon Baking soda
3/4 teaspoon Baking powder
1/2 teaspoon Kosher salt
Creme fraiche, vanilla ice cream, whipped cream (optional)
10-inch cast iron skillet
Heat the oven to 350 degrees F with the rack in the middle.
Cherry topping: Melt the butter in a well-seasoned cast iron skillet. Stir in the sugar, lemon juice and salt and cook over medium heat, stirring, until evenly combined, 1 to 2 minutes. Remove from the heat.
Arrange the cherries in a circular pattern on top of the caramel.
Batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and soft butter. Beat on high until light and fluffy, 3 to 5 minutes. Reduce the speed to medium and beat in the eggs, one at a time, then the sour cream and vanilla, until combined, scraping down the sides of the bowl between additions as needed. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly mix the dry ingredients into the wet mixture until evenly distributed. Pour the batter into the skillet over the cherries. Smooth the top evenly.
Place the skillet on a rimmed baking sheet. Bake until lightly browned and a cake tester inserted into the middle of the cake comes out clean, 40 to 45 minutes. Remove from the oven and let cool at least 45 minutes, or completely if possible. To invert the cake from the pan, run a butter knife around the edge of the cake, then place the skillet over very low heat to just warm the bottom, about 2 minutes. Remove the pan from the heat, then carefully invert the cake onto a large plate.
To serve, slice the cake into 8 to 10 wedges and serve with a heaping spoonful of creme fraiche, vanilla ice cream or lightly sweetened whipped cream, if desired.
Brighten mom's day this weekend with an indulgent cake! Don't be nervous about turning the cake out from the skillet. If it doesn't fall out by itself, simply heat the skillet gently on the stove for a minute or two so the caramel can loosen a bit. That should allow the cake to turn out easily!
