Strawberry Skillet Cake with Cherries ?

I always have frozen cherries on hand, because when Washington cherries are in season, I buy pounds of them to freeze for future uses, because I love them so!!

I spend hours pitting them and freeze the cherries on baking trays, then transfer to ziploc bags.   

I put the frozen fruit in Henry's lunchbox yogurt parfaits and bake cakes like these.

This is similar to my Cherry Cake made with Frozen Cherries, however, I think I like this version better.   I omitted the almond extract and added in almond flour for some of the regular flour.

I used my Field 9" cast iron skillet.  This was the easiest cake, I whipped it up in no time.

Strawberry season is coming soon, so feel free to use strawberries (as the original recipe says).....blueberries would be nice as well.

I am a cherry girl, so cherries it shall be.

Strawberry Skillet Cake made w/ Cherries (adapted from Taste of the South Magazine):

1/2 c butter (one stick)

1 1/4 c sugar

zest of a lemon (always for me)

2 eggs

1 tsp vanilla

1 cup flour

1/3 c almond flour

1 1/4 tsp baking powder

1/4 tsp salt

3/4 cup sour cream

*1 lb. strawberries (halved) or cherries....or blueberries or a mix

turbinado sugar for the top

sliced almonds (optional, but looks pretty)

*If you are using frozen fruit, do not defrost.  Just place on top of batter.

Preheat oven to 350F.

Mix softened butter w/ sugar, zest, eggs and vanilla.

Gradually add in flours and baking powder with salt.

Add in sour cream last.   If you like, add the fruit into the batter, but it will sink to the bottom.   I like to just place my fruit on top of the cake, without pressing down, it will naturally sink into the batter.

Sprinkle with sliced almonds and turbinado sugar.

Bake 40-45 minutes at 350F.   

Delicious.

Stays on the counter for a few days, if it lasts that long.