Cherry Pudding Cake
  • 2 cups all-purpose flour
  • 2 cups sugar, divided
  • 4 teaspoons baking powder
  • 1 cup plus
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 3½ cups fresh cherries, pitted
  • ½ cup slivered almonds
  • ¼ teaspoon pure almond extract
  • Vanilla ice cream
  1. Preheat the oven to 375 degrees. Generously grease a shallow 3-quart baking dish and set aside. In a mixing bowl, combine the flour, half of the sugar, baking powder, milk and oil. Transfer to the prepared baking dish.
  2. In a separate bowl, stir together the cherries, almonds, extract and remaining sugar. Spoon evenly over the batter. Bake 40–42 minutes or until a tester inserted in the center comes out clean. Let cool at least 20 minutes before serving warm with vanilla ice cream.
Recipe by The Tennessee Magazine at