Cherry Cobbler Pudding Cake

Cake Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon fine salt
• 1 cup milk — whole or 2%
• 2 tablespoons unsalted butter — melted and cooled slightly

Cherry Layer

• 2 cans water-packed pitted tart red cherries — well drained; about 3 cups
• 1 ½ cups granulated sugar
• ¼ teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

1. Prepare Baking Dish: Preheat oven to 375°F. Lightly grease a shallow 3-quart, 9x13-inch glass or ceramic baking dish with butter or baking spray.
2. Make Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Add the milk and melted butter. Whisk just until the batter is smooth and no dry flour remains. Do not overmix. Spread the thick batter evenly in the prepared baking dish.2 cups all-purpose flour, 1 cup granulated sugar, 4 tsp baking powder, ½ tsp fine salt, 1 cup milk, 2 tbsp unsalted butter
3. Prepare Cherry Layer: In a separate mixing bowl, gently combine the well-drained tart cherries, sugar, almond extract, vanilla, and lemon juice until the cherries are evenly coated and the sugar begins to moisten.2 cans water-packed pitted tart red cherries, 1½ cups granulated sugar, ¼ tsp almond extract, 1 tsp vanilla extract, 1 tbsp lemon juice
4. Assemble: Spoon the cherries and any syrup that collects in the bowl evenly over the batter. Do not stir.
5. Bake: Bake for 40–45 minutes, or until the exposed cake portions are deeply golden and the cherry filling bubbles around the edges and through openings in the cake. A toothpick inserted into a cake-only portion should come out without wet batter. The cherry layer underneath should remain soft and saucy.
6. Cool Slightly: Set the baking dish on a wire rack and let the dessert rest for 15 minutes before serving. Scoop into bowls and serve warm.