Cherry Spoon Cake
This Cherry Spoon Cake is exactly the kind of dessert I want on repeat all summer: a buttery, faintly sweet cornmeal batter baked until golden, with juicy macerated cherries spooned right on top. It’s one of those flexible desserts you can bring to a summer potluck, serve warm at brunch, or scoop into bowls after a backyard dinner.
I have a real soft spot for desserts that don’t need to be perfect. There’s no crust to crimp, and no batter to layer, I just spoon juicy cherries over a simple cornmeal batter, pop it in the oven, and let it do its thing while I clean up the kitchen. Add a scoop of vanilla ice cream, and I’m one happy person!
I baked this batch in my new Lancaster Cast Iron skillet, and I’m already obsessed. If you’re a fan of desserts made in a skillet, you’ll also want to try my Apple Flambé. It’s another spoon-it-over-ice-cream, cast-iron dessert that comes together just as easily.
Why You’ll Love This Cherry Spoon Cake
- Just one bowl for the batter and one skillet to bake it in
- Fresh cherries get macerated in sugar and lemon juice for a jammy, bright topping
- Cornmeal adds a subtle crunch and toasty flavor you don’t get from an all-flour cake
- No mixer required
- Ready from start to finish in under an hour
- Easily doubled for a crowd or a larger skillet
- Just as good the next day, straight from the fridge or gently rewarmed
Ingredients for Cherry Spoon Cake
Cherry Mixture
- Fresh cherries, pitted
- Granulated sugar
- Lemon juice
- Pinch of salt
Cake
- Butter
- Granulated sugar
- Egg
- Milk
- Vanilla extract
- All-purpose flour
- Medium grind yellow cornmeal
- Baking powder
- Salt
Ingredient Notes
- Fresh cherries: Pick cherries that are firm and deeply colored. They hold their shape better during maceration and baking than soft, overripe ones. If fresh cherries aren’t in season, frozen (thawed and drained well) will work.
- Lemon juice: To balance the sweetness of the cherries.
- Medium grind cornmeal: Stick with medium grind rather than fine or coarse. Fine cornmeal disappears into the batter and loses its texture, while coarse can turn gritty.
- Melted butter: Let it cool slightly before whisking it with the sugar and egg so it doesn’t scramble the egg on contact.
- Room temperature egg and milk: These blend into the batter more smoothly than cold ingredients, giving you an even crumb.
How to Make Cherry Cornmeal Spoon Cake
- Preheat & Prep: Preheat the oven to 350°F. Butter a 9-inch baking dish or cast-iron skillet.
- Make Cherry Mixture: In a medium bowl, combine the cherries, sugar, lemon juice, and a pinch of salt. Toss well and let macerate for 20–30 minutes.
- Make the Batter: In a large bowl, whisk together the melted, cooled butter and sugar. Add the egg, milk, and vanilla and whisk until smooth. Stir in the flour, cornmeal, baking powder, and salt just until combined. Do not overmix.
- Place in Skillet: Butter a cast iron skillet. Pour batter into the prepared dish and spread evenly. Spoon the macerated cherries over the batter.
- Bake & Enjoy: Bake for 25-30 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.
Tips for the Best Cherry Spoon Cake
- Don’t skip the maceration step. It draws out the cherries’ natural juices, which soak into the batter as it bakes and keep the cake moist.
- Mix the batter just until the dry ingredients disappear. Overmixing develops the flour’s gluten and makes the crumb tough instead of tender.
- If the top is browning too quickly before the center sets, loosely tent the skillet with foil for the last 5 to 10 minutes.
- Use a well-seasoned cast-iron skillet or a well-buttered baking dish so the edges release cleanly and get that slightly crisp, caramelized border.
- Serve it warm with vanilla ice cream or lightly sweetened whipped cream for the best texture contrast.
Storage and Freezing
- Refrigerator: Store leftovers covered in the fridge for up to 3 days. Bring to room temperature or warm gently before serving.
- Freezer: Cool the cake completely, then wrap the whole skillet or individual portions tightly in plastic wrap followed by foil. Freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator, then warm in a low oven (around 300°F) until heated through. Add any ice cream or whipped cream fresh after thawing and reheating.
More Dessert Recipes to Try
Cornmeal Cherry Spoon Cake
Ingredients
Cherries
- 2 cups fresh cherries pitted
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Pinch of salt
Cake
- 1 stick ½ cup butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/3 cup medium grind yellow cornmeal
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F Butter a 9-inch baking dish or cast-iron skillet.
- In a medium bowl, combine the cherries, sugar, lemon juice, and a pinch of salt. Toss well and let macerate for 20–30 minutes.
- In a large bowl, whisk together the melted butter and sugar. Add the egg, milk, and vanilla and whisk until smooth.
- Stir in the flour, cornmeal, baking powder, and salt just until combined. Do not overmix.
- Butter s cast iron skillet. Spoon the batter on the skillet and spread evenly. Spoon the macerated cherries over the batter.
- Bake for 25-30 minutes, or until the top is golden brown
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or lightly sweetened whipped cream.
Notes
- Use firm, deeply colored cherries for the best texture; frozen cherries work too if thawed and well-drained.
- Mix the batter just until combined; overmixing makes the crumb tough.
- Store leftovers covered in the fridge up to 3 days, or freeze (without toppings) up to 2 months.
- Best served warm with vanilla ice cream or lightly sweetened whipped cream.
Frequently Asked Questions
They’re actually quite similar! A cherry spoon cake starts with a simple batter poured into the pan first, with fruit spooned on top and then it’s baked. A cherry cobbler layers a thick biscuit topping over a fruit filling, keeping the two textures distinct. A spoon cake is more batter-forward and cake-like, while a cobbler is fruit-forward with a biscuit crust on top.
Yes, thaw them fully and drain off excess liquid before macerating, or the topping can turn watery.
No, a 9-inch baking dish or cake pan works fine. Cast iron just gives you a slightly crisper edge and holds heat a bit longer.
Yes! You can use other berries like strawberries, blueberries, raspberries, or blackberries, or try other fruit like peaches or plums! I like to use fresh fruit but frozen can also work.
