12ounces340 g frozen, pitted dark sweet cherries (see note*)
Vanilla ice creamfor serving
Instructions
Preheat the oven to 375° F. Butter a 9 inch cast iron skillet or similar size square baking pan
Melt the butter in a small saucepan over low heat.
Combine the sugar, flour, baking powder, and salt in a large mixing bowl. Add the melted butter, milk, and almond extract. Stir with a wooden spoon just until combined. Some lumps are okay. Gently fold in the frozen cherries.
Transfer the batter to the prepared pan. Bake for 40 - 45 minutes until the top is golden and the edges are just starting to brown.
Remove from the oven and let cool for 30 minutes before serving warm with lots of vanilla ice cream.
Notes
High-altitude adjustment: decrease the baking powder to 1 ½ teaspoon. Variations: Substitute the cherries for an equal amount of any frozen berry. Omit the almond extract and substitute an equal amount of vanilla extract and/or add the zest of a lemon or an orange.*letting the cherries (or berries, if using) thaw will turn the batter purple, so make sure they’re still frozen when you fold them into the batter.