Cherry Pudding Cake (Michigan)

A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. I always make an extra batch to leave at home.

2 cups all-purpose flour, unbleached
2½ cups sugar, divided
4 tsp. baking powder
1 cup whole milk
2 Tbsp. canola oil
2 (14½ oz) cans water packed pitted tart red cherries, well drained
2-3 drops red food colouring (optional)
1/8 tsp. pure almond extract

Garnish:
whipped cream or ice cream

Preheat oven to 375°F.

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 colouring if desired, pure almond extract and remaining sugar; spoon over batter.

Bake 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.

Makes 12 servings.