Skillet Cakes

Cherry Almond Upside-Down Cake

Makes 1 (10-inch) cake

Topping:

1 cup firmly packed light brown sugar
¼ cup unsalted butter
2 (12-ounce) packages frozen cherries, thawed and drained

Cake:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup whole buttermilk
½ cup unsalted butter, melted
2 large eggs
½ teaspoon almond extract

Garnish: toasted sliced almonds

1. Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with baking spray with flour.

2. For topping: In prepared skillet, cook brown sugar and butter over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Gently stir in cherries; remove from heat.

For cake: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, eggs, and extract. Fold buttermilk