Cherry Pudding Cake

This warm, soft pudding cake dessert has been an old and favorite stand-by in my family for years. It's perfect for assembling when you want to make a treat on short notice, without too much thought or preparation — if you have fresh or frozen fruit on hand, all the other ingredients are almost certainly to be staples in your pantry, and it's so ridiculously easy to put together that even people who don't bake can make this one. Soft, spongy and with a delicate golden-brown sugar crust, the pudding cake is surrounded by warm, bubbling fruit juices and smells just heavenly.

I hadn't made it myself for a good while, but browsing through my old recipes and seeing a bag of fresh sweet cherries just waiting to be used up had me craving this comfort food again. You can use two cups of any combination of berries instead of cherries if you like — blueberries, blackberries, raspberries or strawberries — next time I think I'll use strawberries and some rhubarb. You can also prepare the pudding cake well ahead of time and simply reheat it in the oven for 20 minutes to serve hot, although it's delicious at room temperature or even right out of the refrigerator.

Cherry Pudding Cake

Recipe by Lisa Turner Published on August 30, 2013 Easy, soft and moist cherry pudding cake — a simple and comforting dessert Print this recipe Ingredients: 2 cups fresh or frozen cherries, pitted and chopped 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 cup unbleached white flour 2/3 to 1 cup white sugar or coconut sugar 1 teaspoon baking powder 1/2 cup milk or plain yogurt 3 tablespoons unsalted butter, melted 1 tablespoon cornstarch 1 cup boiling water Instructions: Preheat an oven to 350° and butter or grease an 8-inch baking pan. Toss the cherries with the cinnamon and lemon juice in a mixing bowl and pour into the prepared baking dish. In another mixing bowl, combine the flour, half of the sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries. Combine the remaining sugar and cornstarch in a small bowl and sprinkle over the batter. Slowly pour the boiling water over the entire dish. Bake for 45 to 50 minutes or until the pudding has risen and the top is golden brown. Serve hot or warm. Makes 4 to 6 servings

More easy desserts you will enjoy:
Blueberry-Raspberry Pudding Cake
Cherry Clafouti
Rum Plum Clafouti
No-Bake Lemon Cherry Cheesecake

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