Cherry Pudding Cake

Ingredients:

For the Cherry Layer:

  • 3 cups fresh or frozen cherries, pitted and halved

  • 1/2 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1/2 teaspoon almond extract (optional)

For the Cake Batter:

  • 1 cup all-purpose flour

  • 3/4 cup granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  • 1/4 cup unsalted butter, melted

  • 1 teaspoon vanilla extract

For Serving:

  • Powdered sugar or vanilla ice cream (optional)

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 350°F (175°C). Grease a baking dish (8x8 inches or similar size).

For the Cherry Layer:

  1. Prepare Cherries:

    • In a bowl, toss the cherries with sugar, cornstarch, and almond extract if using.

  1. Layer Cherries:

    • Spread the cherry mixture evenly in the bottom of the prepared baking dish.

For the Cake Batter:

  1. Mix Dry Ingredients:

    • In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

  1. Add Wet Ingredients:

    • Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined. The batter will be thick.

  1. Spread Batter Over Cherries:

    • Carefully spread the batter over the cherries in the baking dish, trying to cover them as evenly as possible.

Baking:

  1. Bake:

    • Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the cake layer comes out clean.

  1. Cool:

    • Allow the Cherry Pudding Cake to cool slightly before serving.

  1. Serve:

    • Dust with powdered sugar, if desired. Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.