Cherry Pie Cake

"I got this recipe in 1973 from a friend at college. It is so easy and absolutely delicious. It could be made from fresh or frozen sour cherries, but I've always used canned cherries. I just drain the juice and save it for another use (cherry martini anyone?)."
 
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Ready In:
1hr 20mins
Ingredients:
8
Yields:
1 cake
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 F; place baking pan in oven to preheat as well (9 x 15" or 11" round).
  • Open cans of cherries; drain juice. Save juice for another use. Place cherries in a bowl and stir in 1/2 cup sugar. Set aside.
  • Melt the butter by placing it in the hot baking pan. While butter is melting, make the batter.
  • Make batter by mixing dry ingredients (1 cup sugar, salt, baking powder and flour). Stir in the milk; beat well to eliminate lumps.
  • Remove pan containing melted butter from oven; pour the batter into the pan over the melted butter. Don't stir.
  • Spoon in the sugared cherries but don't stir. Just drop them around on top of the batter.
  • Put in oven and bake for 60-70 minutes or until top is golden brown. The cherries will sink into the batter; the batter will rise to the top and form a beautifully golden crust.
  • Let cool. Serve warm or cool either alone or topped with whipped cream or ice cream.

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