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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A cross between a cake and a cobbler, this pudding is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. -Brenda Parker, Kalamazoo, Michigan Ingredients:
2 cups king arthur unbleached all-purpose flour |
2-1/2 cups sugar, divided |
4 teaspoons baking powder |
1 cup milk |
2 tablespoons canola oil |
2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained |
2 to 3 drops red food coloring, optional |
1/8 teaspoon almond extract |
whipped cream or ice cream, optional |
Directions:
1. In a bowl, combine flour, 1 cup of sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, food coloring if desired, extract and remaining sugar; spoon over batter.
2. Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings.
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