Shelly's Recipe

UPSIDE DOWN CHERRY PUDDING CAKE

Category: Cakes

Upside Down Fresh Cherry Pudding Cake

Sauce:
1 qt fresh sour red cherries, pitted
plus 1/2 c water
- or -
1 16 oz can tart red cherries (undrained)
3/4 c sugar

In medium saucepan, heat fresh cherries plus water (or canned cherries plus juice) and sugar to a boil. Reduce heat to simmer, cook 3-4 minutes. Remove from heat, but keep mixture hot.

Batter:
1/2 c softened butter (plus extra for baking pan)
1 c sugar
1/8 tsp almond extract
1 egg, beaten
1 c milk
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

Butter 9 inch baking pan. Preheat oven to 350.

In mixing bowl, cream butter. Add sugar,
cream together well. Stir in extract, then beat in egg until mixture is fluffy.

In separate bowl, sift dry ingredients. Add to butter mixture alternately with milk, beating well. Pour into prepared pan, spreading level. Gently pour hot cherries and juice over batter. Bake 35-40
minutes. Serve warm (with ice cream if desired).