Moist Cherry Pudding Cake

I got a huge bag of juicy red cherries at the Farmers Market the other day and went looking for a good cherry cake recipe online. Strangely enough, it was difficult to find one that had real cherries inside, not just fake flavor and food coloring. Then I came upon this recipe! This cake is super moist and gooey, similar to my Oooey Gooey Berry Butter Cake, is filled with tons of fresh, sweet cherries and has the perfect hint of almond to complement it! This is one delicious, good old fashioned cherry cake!
Moist Cherry Pudding Cake
Serves 12
2 cups all-purpose flour                   
2 cups white sugar, divided
1 tablespoon baking powder
1 cup milk
2 tablespoons oil
3 cups pitted cherries, cut in half
1/4 teaspoon almond extract
1. Preheat oven to 375 degrees and grease a 9x13 glass baking dish. 
2. In a large mixing bowl, stir together the flour, 1 cup of the sugar, baking powder, milk, and oil to make a smooth batter, then scrape into the prepared baking dish. 
3. In a separate bowl, stir  together the cherries, remaining 1 cup of sugar, and the almond extract; then spoon on top of the batter. 
4. Bake at 375 for 30 minutes, or until the cake is light brown and a toothpick inserted in the center of the cake comes out clean. Enjoy immediately!           


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