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
- 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.
- 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 https://www.tnmagazine.org/cheers-for-cherries/
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