I just made this with a few adjustments on my stove top in a cast iron skillet. I think next time I'll pop it into the oven to bake the cake portion after bubbling up the fruits. It got a little overdone and I have quite a mess to clean up, but it sure is good! Would I just heat the oven up to 275 and let it go the same amount of time, 25-35 minutes? For a twist, I used 1/2 fine corn meal instead of flour and lessened the sugars some to make it more cobbler-ish than cake-ish since I was making it for brunch. I topped it with some cheese I had bought that said it went well with fruit, a fresh gouda. Yum! Gina, bake it like a normal cake, at 350°F. Thanks for sharing your tweaks - it sounds yummy! PJH

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