Friday, July 22, 2011

CHERRY CASSEROLE CAKE

Another old recipe from my Southern Indiana roots.

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
1 teaspoon almond extract
1/4 cup cooking oil
1 can (1 lb 5-oz)cherry pie filling

Preheat oven to 350 degrees. Grease a 2-quart casserole dish.

Stir together dry ingredients. Blend eggs, milk, 1/2 teaspoon almond extract, and oil. Add the liquid, all at once, to the flour mixture, stirring only until the flour is moistened.

Spread 1 cup of the cherry pie filling over the bottom of the greased dish. Pour the batter over the pie filling. Bake in the 350 degree preheated oven. Bake 45 to 55 minutes or until done with toothpick test.

Cool 10 minutes before inverting onto a serving platter. Combine the remaining cherry pie filling and half teaspoon almond extract. Heat and serve over cake.

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