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