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?).

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1⁄4 lb butter (I use Earth Balance to make it Vegan)
• 2 (14 1/2ounce) cans sour cherries
• 1⁄2 cup sugar
• 1  cup sugar
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1 1⁄2 cups flour
• 1 1⁄2 cups milk (I use soy milk or almond milk to make it Vegan)

Directions

1. Preheat oven to 350 F; place baking pan in oven to preheat as well (9 x 15" or 11" round).
2. 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.
3. Melt the butter by placing it in the hot baking pan. While butter is melting, make the batter.
4. Make batter by mixing dry ingredients (1 cup sugar, salt, baking powder and flour). Stir in the milk; beat well to eliminate lumps.
5. Remove pan containing melted butter from oven; pour the batter into the pan over the melted butter. Don't stir.
6. Spoon in the sugared cherries but don't stir. Just drop them around on top of the batter.
7. 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.
8. Let cool. Serve warm or cool either alone or topped with whipped cream or ice cream.