Cherry Pudding Cake

Yield: 12 to 14 servings

Ingredients

• 2 quarts pitted fresh red sour cherries*
• 2 1/2 cups granulated sugar, divided
• 1/8 teaspoon almond extract
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 cup milk
• 2 tablespoons vegetable oil
• Whipped cream or ice cream (optional)

Instructions

1. Heat oven to 375 degrees F. Grease a 13 x 9-inch baking pan.
2. In a medium bowl, combine cherries with 1 1/2 cups of the sugar and almond extract. Set aside.
3. In a medium bowl, combine flour, 1 cup sugar, baking powder, milk and oil; mix well and pour into prepared pan.
4. Spoon cherries over batter.
5. Bake for 40 to 45 minutes or until a wooden pick inserted into cake portion comes out clean.
6. Serve warm with whipped cream or ice cream.

Notes

* May substitute drained canned sour cherries or frozen cherries.