Cake for breakfast is always a good idea, and here's a recipe with a little less calorie guilt attached. I ended up crossing a cobbler recipe with bread pudding, and the end result was a breakfast skillet cake with fresh cherries and a hearty whole wheat bread topping. (Because everything tastes a little better when it's baked in a skillet right?) The cherries are cooked in the skillet, with the topping added just before baking. Try adding this to the menu of an upcoming brunch.
Whole Wheat Skillet Cake with Cherries
1 cup whole wheat flour
2 teaspoons baking powder
1/2 cup sugar, divided
1/4 teaspoon salt
2/3 cup fat-free milk
1 tablespoon butter
Fresh pitted cherries
1/4 cup sliced or chopped almonds
Combine flour, 1/4 cup sugar, baking powder, and salt in a bowl. Stir in milk, add almonds and reserve for later. Place enough cherries to cover the bottom of a cast iron skillet, with remaining 1/4 of sugar and cook until cherries begin to bubble. Remove from heat, and top with flour mixture. Bake at 350 degrees for 25 minutes, or until the top is lightly brown and the cherries are bubbling. Once its cooled, divide the cake into pieces and flip the piece when ready to serve.