by Kathy Hamman Miller

Sweet Cherry Cake

Ingredients:

1 egg

1/2 cup sugar – plus 1/4 cup

1/2 cup milk

1 tablespoon vegetable oil

1 tablespoon orange juice

1/4 teaspoon almond extract

1 cup all purpose flour for cake and 1/2 cup for topping.

2 teaspoons baking powder

1/2 teaspoon salt

2 cups chopped sweet cherries

4 tablespoons butter – plus more for greasing the pan

Preheat oven to 375 degrees

For the cake base:

In a small bowl whisk the wet ingredients with the sugar – 1/2 cup sugar, milk, oil, orange juice, the almond extract, mixing thoroughly. Set aside.

In another bowl combine the dry ingredients – flour, baking powder, and salt. Set aside.

For the toppings:

If using fresh sweet cherries, pit and chop 2 cups, if using frozen fruit, thaw, drain, and chop. Set aside.

For the crumb topping combine 1/2 cup flour with 1/4 cup sugar, cutting in 4 tablespoons of room temperature butter. Set aside.

Putting it together:

Whisk the dry and wet base ingredients together and pour the batter into the 8x8x2 or round greased baking dish. Spoon the fruit over the batter, topping it off by sprinkling the crumb topping over the fruit.

Bake at 375 degrees for 30 to 35 minutes. Serve warm. Enjoy!