Upside-Down Cherry Pudding Cake
1 ½ cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup butter or other shortening
1 cup sugar
1 egg, unbeaten
1 tsp vanilla
1 cup milk
¾ cup sugar
No. 2 tin sour red pitted cherries undrained (2 ½ cup) <<< 2 cans does it
½ cup boiling water
Preheat oven to 350°F. Sift flour, measure & resift 3 times with baking powder & salt. Cream butter, add sugar gradually & continue creaming until light & fluffy. Beat in whole egg. Stir in vanilla. Add sifted ingredients alternately with the milk, beginning and ending with flour & beating well after each addition. Turn into a greased 9-inch square pan 3 inches deep. Prepare sauce by heating sugar, cherries, juice & boiling water. Pour it over batter.
Place in oven & bake for 35 to 45 minutes or until pudding just begins to shrink from sides of pan & top is golden brown. When baked, cherries & sauce will be on bottom.
Serve warm by spooning into individual dishes with some of cherry sauce over each serving. Top with whipped cream if desired.
Makes 8 servings.