Cherry Almond Skillet Cake

Preheat oven to 350 degrees and spay a 10-inch cast iron skillet with nonstick cooking spray.
In a large bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
Add eggs, vanilla extract, almond extract and beat until just combined.
In a separate bowl, whisk together the flour, baking powder, and sea salt.
Add the flour mixture to the wet ingredients and just before it all comes together, add the Greek yogurt (or sour cream). Stir just until smooth and flour is mixed well, but don't overmix and add too much air.
Gently fold in 1 cup of the frozen cherries
Pour the cake batter into the skillet and spread evenly. If needed, gently press a few cherries into the top of the cake.
Sprinkle the sliced almonds and turbinado sugar (or regular sugar) evenly over the top of the cake.
Bake for 32 minutes, rotating the pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Do not overbake or it will be dry and crumbly. The cake will turn golden brown on top and puff up during baking. It will settle during cooling.
Cool completely on a wire rack before slicing. Then, slice into 8 pieces and top with sifted powdered sugar or a scoop of vanilla ice cream (or all by itself, it's delicious on its own).
Store skillet cake in an airtight container for 3-4 days or freeze for up to 3 months.