Sour Cherry Pudding Cake
This delicious Sour Cherry Pudding Cake is so easy to make from scratch. A soft and creamy on the inside cake, topped with sour cherries then sprinkled with sugar and baked until the top is golden and crispy. It is sure to make your husband happy!
Sour Cherry Pudding Cake
This is the best Sour Cherry Pudding Cake ever! It is so easy to make and bursting with cherry flavor. Perfect served with Vanilla Ice Cream.
Ingredients
- 1/2 Cup Butter
- 1 Cup White Sugar
- 1 Cup Unbleached Flour
- 2 tsp Baking Powder *see notes
- 3/4 Cup Whole Milk
- 1 -15oz Can Sour Cherries in Water, use cherries and juice
- 1/2 Cup White Sugar (Sprinkle on top before baking)
Instructions
- Preheat oven to 325 degrees.
- In a medium sized mixing bowl, mix together all of the dry ingredients.
- Pour 3/4 Cup milk into dry ingredients, mix well and set aside
- Place 1/2 Cup butter into an 8x8 ungreased glass baking dish and place into oven to melt butter. This will take approximately 3-5 minutes depending on your oven. Be sure to watch carefully so the butter does not burn.
- Once butter is melted, remove the pan from the oven and immediately pour cake batter over the hot melted butter.
- Next pour one can of undrained sour cherries in water into a small bowl. Remove the cherries one by one to make sure there is no cherry pit. Distribute the cherries evenly over the cake batter then pour the liquid over the top of the cake batter.
- Sprinkle the top with 1/2 cup white sugar.
- Bake at 325 degrees for 40-50 minutes or until center come out clean and the top and edges are golden and crisp.
- Remove from oven and let cool at least 30 minutes before serving.
- Serve and Enjoy!
Notes
*Here is our recipe for homemade baking powder!
**Each oven heats and bakes items differently
Why our family loves this dessert…..
Everyone in this family loves anything made with cherries but this recipe in particular is special because it was my mothers recipe. She was “famous” for a lot of recipes and I am so thankful I asked her to write this one down for us. Cherries, cake and a thin pudding like sauce combined together is so satisfying and it creates a dessert we look forward to enjoying. I always have cans of sour cherries on the pantry shelf so I can quickly whip this up any time for the family or a gathering.
Ingredients used in this recipe:
- Unbleached Flour – I prefer to use organic unbleached flour for quick recipes in a pinch
- Real Butter – Butter adds a rich flavor to desserts that is not found in margarine
- Pure Cane Granulated Sugar – Pure Cane sugar is made from sugar cane rather than beet sugar. It is richer with a slight caramel flavor
- Whole Milk – Whole milk delivers a creamy texture and moistens the cake to keep it fluffy
- Sour Cherries – I purchase canned cherries packed in water for this recipe. They are the next best thing to cherries straight from a tree in your backyard.
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Step-by-Step instructions for making Sour Cherry Pudding Cake
Preheat oven to 325 degrees.
In a medium sized mixing bowl, mix together all of the dry ingredients.
Pour 3/4 Cup milk into the dry ingredients. mix well and set aside.
Place 1/2 Cup butter into an 8×8 ungreased glass baking dish and place into oven to melt butter. This will take approximately 3-5 minutes depending on your oven. Be sure to watch carefully so the butter does not burn.
Once the butter is melted, remove the pan from the oven and immediately pour cake batter over the hot melted butter.
Next, pour one can of undrained sour cherries in water into a small bowl. Remove the cherries one by one to make sure there is no cherry pit. Distribute the cherries evenly over the cake batter then pour the liquid over the top of the cake batter.
Sprinkle the top with 1/2 cup white sugar.
Bake at 325 degrees for 40-50 minutes or until center come out clean and the top and edges are golden and crisp.
Remove the Cherry Pudding Cake from the oven and let cool at least 30 minutes before serving.
Serve and Enjoy!
