CHERRY COBBLER

FOR THE CHERRY MIXTURE:
1 (20 ounce) can sour red cherries
3/4 to 1 cup sugar
3 tablespoons quick cooking tapioca
2 tablespoons butter
FOR THE CAKE BATTER:
1 egg
1/3 cup sugar
1 1/2 tablespoons melted butter
3/4 cup sifted flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon almond extract

Drain cherries. To the liquid add the sugar, tapioca and stir while heating. Boil three minutes, until tapioca has thickened.

Add butter; cool slightly, then add cherries. Pour into a greased pan or casserole, 4 by 8 inches; set aside.

Beat the egg, add sugar and beat until smooth and creamy. Add the butter and beat; set aside.

Sift the flour, baking powder and salt together and add alternately with the milk. Add almond extract. Pour batter over the cherries.

Bake at 400 degrees F for 35 minutes, or until cake is baked all the way through.

Makes 5 servings
From: Recipelink.com
Source: Vintage recipe booklet: Tested and Selected Cherry Recipes - Improve Your Recipes with Domino Sugars, Not dated (looks like 1940's or 1950's)

Category:  Desserts, Fruit Desserts
Msg Link:  http://www.recipelink.com/msgid/3151319