CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Cherry Pudding Cake

My source for this recipe was Taste of Home (tasteofhome.com), which describes the dessert as a cross between cake and cobbler. I altered the recipe by using a mix of sweet and tart cherries. I baked the cake in a Schlemmertopf clay cooker, taking care to soak the lid in water for 15 minutes and then setting the cooker into a cold oven. The oven was then set at 400 degrees. Baking time was an hour. The directions for a conventional bake follows.

Ingredients

  • 2 cups all-purpose flour
  • 2-1/2 cups sugar, divided
  • 4 tsp. baking powder
  • 1 cup 2% milk
  • 2 Tbsp. 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 tsp. almond extract
  • Optional: Whipped cream or ice cream

Directions

  1. In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish.
  2. • In a bowl, combine cherries, food coloring, if desired, extract and remaining sugar; spoon over batter.
  3. • 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.

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