Featured Recipe

Cherry Almond Popovers

Name: Cherry Almond Popovers
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 10 servings
Ingredients: 3 large eggs; 1 1/2 cups almond milk (or whole milk); 1/2 teaspoon pure almond extract (replace vanilla); 1 1/2 cups all-purpose flour; 1 teaspoon flaky sea salt; 2 tablespoons granulated sugar; 1 cup fresh cherries, stemmed and pitted; 2 tablespoons sugar (extra for tossing cherries); Cooking spray (or lightly oil baked popover pan); 2 tablespoons unsalted butter, melted; 2 tablespoons fine sugar (for rolling popovers); 1 teaspoon toasted sliced almonds (for sprinkle twist)

By Kate

Created on 17 January 2026

Airy egg-based batter baked in a hot pan until puffed and golden. Fresh cherries tossed with sugar folded in, then finished with browned almond butter topping. Requires preheating pan in oven to trap steam and create height. Coarse salt balances sweetness. Almond milk swap possible for dairy intolerance. Immediate serve needed for crisp edges and tender centers. Poking steam vents prevents sogginess. Baking times vary by oven and pan material, watch for golden tops and dryness to touch. Butter melted and tossed with sugar adds caramelized crunch with nutty aroma.

Prep: 12 min

Cook: 30 min

Total: 42 min

Serves: 10 servings

dessert baked goods American cuisine

Introduction

Popovers rely on steam. Wet batter with plenty of eggs, poured into a searing hot pan, puffs up into hollow golden cups. Cherries tossed with sugar release juices but folding gently avoids losing air. Almond extract swaps vanilla for a subtle nutty note; alternative twist. Poke holes when done to stop sogginess from trapped steam inside. Butter brushed on top melts into sugar, crunchy taffy coat forms. Don’t open door often or batter collapses—temperature and timing crucial. Serve right after baking, or it’s all downhill fast. Look for bubbling, amber edges, firm tops to know when pulled.

Ingredients

3 large eggs

1 1/2 cups almond milk (or whole milk)

1/2 teaspoon pure almond extract (replace vanilla)

1 1/2 cups all-purpose flour

1 teaspoon flaky sea salt

2 tablespoons granulated sugar

1 cup fresh cherries, stemmed and pitted

2 tablespoons sugar (extra for tossing cherries)

Cooking spray (or lightly oil baked popover pan)

2 tablespoons unsalted butter, melted

2 tablespoons fine sugar (for rolling popovers)

1 teaspoon toasted sliced almonds (for sprinkle twist)

About the ingredients

Eggs are foundation for rise—always at room temp for better volume. Whole milk works best but almond milk offers dairy-free alternative, slightly altering texture. Almond extract stands in for vanilla, giving unexpected depth. Flour should be spooned into measuring cup lightly prevents overflouring batter, which kills lift. Coarse sea salt balances sweet cherries; skip it and popovers taste flat. Use fresh cherries if possible, frozen gives too much water release. Sugar quantity can be cut back for less sweet popovers, but it helps crust caramelize properly. Butter for brushing critical for flavor and crunchy finish; oil is insufficient here. Toast almonds beforehand to avoid raw bitterness.

Method

Slide popover pan onto lowest oven rack; preheat oven to 460°F with pan inside. Hot pan key for rise.

Lightly whisk 3 eggs, 1 1/2 cups almond milk, and 1/2 teaspoon almond extract in a bowl until frothy with bubbles—about 1 minute. Air keeps popovers airy.

Add 1 1/2 cups flour, 1 teaspoon flaky sea salt, and 2 tablespoons sugar. Whisk, but stop when batter resembles heavy cream; some small lumps okay.

In separate bowl, toss 1 cup cherries with 2 tablespoons sugar to macerate. Fold these gently into batter to avoid deflating bubbles.

Remove hot pan, spray with cooking oil immediately. Filling gets stuck if ungreased. Pour batter in cups, 3/4 full; surface should shimmer.

Bake at 460°F for 10-13 minutes or until popovers rupture slightly and edges look crisp and golden.

Lower oven temp to 350°F without opening door too long. Continue baking 18-22 minutes until tops are deep golden brown and dry when touched lightly.

Remove pan; poke small holes in bottom of each popover—steam must escape or collapse happens.

Brush tops with warm melted butter mixed with 1 teaspoon toasted sliced almonds. Roll gently in remaining sugar for crunch layer and aroma.

Serve immediately. Popovers deflate fast—heat is texture driver. Crisp outside, light inside. No leftovers rescue.

If almond milk or extract unavailable swap vanilla extract and whole milk instead. For more moisture, add 1 tablespoon melted butter to batter.

Technique Tips

Preheating pan to very hot traps steam, pushes batter walls upward. Spray pan immediately after removing from oven, so batter doesn’t stick when poured. Resist over-mixing; small lumps remain. Air bubbles are good; aggressive mixing destroys them. Timing varies; watch for edges turning amber, not pale. Oven doors resistance—try not to open early. After high-temp blast, reduce heat or popovers will brown outside while raw inside. Poking holes is crucial step; skipping creates soggy bottom complaints. Butter-sugar rub just after baking gives ideal crunchy finish, else tops stay dull. Serve right away because cooling = collapse. Keep extra melted butter handy for touch-ups if needed mid-bake heat dip occurs.

Chef's Notes

💡 Using room temp eggs crucial for lift. Cold eggs? Not enough air. Mix gently. Overmixing collapses batter. Small lumps are fine.
💡 Hot pan must stay hot. Preheat to trap steam. Get that rise. Spray cooking oil immediately or they stick. Timing key, check edges.
💡 Fresh cherries do matter. Frozen? Thaw and drain; excess water ruins texture. Sugar on cherries enhances flavor, doesn’t overpower.
💡 Add splash of milk if batter too dry. Watch oven temp—ovens vary. Never open door for first 10 minutes, popovers sag.
💡 Brush with melted butter to give that crunch. Toss in sugar after baking, it creates a tasty crust. Keep extra butter handy if needed.