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.
- 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
- In a bowl, combine flour, 1 cup 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.
- 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.