• Yield: Serves 4 to 6

  • Time: 35 minutes cooking


  • 2 tablespoons butter

  • 2 tablespoons agave syrup

  • 2 tablespoons pomegranate molasses

  • 5 cups pitted cherries

  • 3/4 cup flour

  • 1/3 cup cornmeal

  • Pinch of salt

  • 1 1/2 teaspoons baking powder

  • 1 stick salted butter

  • 3/4 cup sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/3 cup buttermilk or kefir

  • Whipped cream or powdered sugar (optional)

Malibu Malibu Farm Cookbook


1. In a small (eight-inch), ovenproof skillet, melt the butter with the agave and pomegranate molasses. Add the cherries. When combined, set the cherry mixture aside.

2. In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.

3. In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not overmix.

4. Pour this combined wet-and-dry mixture over the cherry mixture.

5. Bake the cake in a preheated, 375-degree oven for about 35 minutes, or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it from the skillet, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.

6. Serve with whipped cream or powdered sugar, if desired.

{Ed. note: You can use sweet cherries, tart cherries, or a mix of both.]

Reprinted from Malibu Farm Cookbook: Recipes from the California Coast. Copyright © 2016 by Helene Henderson. Photographs copyright © 2016 by Martin Lof. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.