CHERRY COFFEE CAKE

This coffee cake goes together in just a few minutes and it is tasty enough for company (especially served warm with a scoop of vanilla ice cream). We couldn't leave it alone!!

 

2 cups all purpose flour ½ teaspoon salt
2 teaspoons baking powder
1 cup granulated sugar
½ cup butter (room temperature)
1 cup of milk
2 teaspoons of vanilla extract
(nope!! no eggs)

Put all of the above ingredients into an electric mixer and beat on high for two minutes. Spread evenly in a greased 9" x 13" baking pan and set aside.

(2) 14 ounce cans pitted tart pie cherries (save the juice)
½ cup of granulated sugar
1¼ cups reserved juice from the pie cherries
½ teaspoon almond extract

Drain the cherries, saving the juice.  Arrange the cherries on top of the cake batter.  Sprinkle ½ cup of granulated sugar over the cherries. Set aside. NOTE: Do NOT use cherry pie filling!!!

Heat 1¼ cups of the reserved cherry juice until it comes to a simmer and then VERY GENTLY spoon the hot juice over the cherries and batter.  Bake at 375 for 35-45 minutes or until a toothpick inserted in the center comes out clean.  Do not remove the cake from the pan (so use a nice looking pan).

Serve warm with ice cream or whipped cream.