Sour Cherry Pudding Cake

This cherry pudding is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 262 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 cup milk
• 1 tablespoon baking powder
• ¼ teaspoon almond extract
• 2 tablespoons vegetable oil
• 3 cups pitted tart red cherries

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 2

In a bowl, stir together flour, 1 cup sugar, milk, oil, and baking powder to make a smooth batter; scrape batter into the prepared baking dish.

Step 3

In a separate bowl, stir cherries with 1 cup sugar and almond extract; spoon over batter.

Step 4

Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.