Cherry-Almond Skillet Cake

Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 8


1 1/2
cups granulated sugar
Grated peel of 1 lemon
cups Gold Medal™ all-purpose flour
teaspoon salt
cup butter, melted
teaspoons vanilla
teaspoon almond extract
1 1/2
cups Cascadian Farm® organic frozen sweet cherries
cup sliced almonds
tablespoons white sanding sugar or coarse sugar, if desired

  • 1 Heat oven to 350ºF. Grease 9-inch cast-iron skillet with shortening or butter.
  • 2 In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
  • 3 Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
  • 4 Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.

Expert Tips

If you don’t have a cast-iron skillet, you can use a 9-inch round cake pan.

Rub the lemon peel into the sugar with your fingers. This will release the oils in the lemon, adding even more lemon flavor to the cake.

This recipe is incredibly versatile. It is just as delicious without fruit, but also good with any fruit in season. Try fresh raspberries!