This juicy and delicious Old Fashioned Cherry Cobbler Recipe is made easy with canned pitted Sour Red Cherries, self-rising flour, and butter.
I adapted a recipe from my cookbook "Yesterday & Today" from the kitchens of Stokely-Van Camp 1980 edition. That recipe was titled "Easy Cherry Pudding".
My results were a "Cobbler"... not a pudding. It was way too sweet and soupy, in addition to lacking some flavor. I think you will enjoy this easy version.
1 (14.5 oz.) can Sour Pitted Red Cherries, packed in water
1/2 cup butter (1 stick)
1 cup sifted self-rising
1 cup sugar, divided
Milk (enough added to juice from cherries to make 1 1/3 cups)
1/4 teaspoon vanilla extract
Drain cherries, reserve juice and set aside
Melt butter in an 8" square baking pan or 2 quart casserole dish.
Mix together sifted flour and 3/4 cup sugar in a mixing bowl. Add milk and cherry juice. Stir until smooth. Stir in vanilla extract. (batter will be very thin). Pour batter over melted butter. Do Not Stir.
Sprinkle cherries over batter. Do Not Stir.
Sprinkle remaining 1/4 cup sugar evenly over cherries.
Bake in a preheated 350F. oven 1 hour. Remove from heat and let set 10-15 minutes to cool slightly.
Serve warm with whipped cream or ice cream, if preferred. Or cool completely and serve cold.
1 (14.5 oz.) can Sour Pitted Red Cherries
1 cup sugar, divided
2 tablespoon butter (in addition to butter for bottom of pan)
2 medium eggs
1 cup sifted all-purpose flour
1 teaspoon cream of tarter*
1/2 teaspoon baking soda*
1/2 teaspoon salt
1/2 cup hot milk
1/2 teaspoon lemon juice
*Can substitute 2 teaspoons baking powder for the cream of tarter and baking soda.
Butter bottom only of an 8" square baking pan or equivalent pan size and set aside.
Drain cherries and gently mix with 1/2 cup sugar. Spread in bottom of pan.
In a mixing bowl beat eggs until light and creamy. Add other 1/2 cup sugar and beat well.
Sift together flour, cream of tarter, baking soda, and salt. Fold into egg mixture.
Add hot milk and lemon extract and mix just until well blended.
Pour cake batter over cherries in pan. DO NOT STIR!
Bake in preheated oven 350F. about 1 hour until done and lightly browned.
Serve warm cherry side up with ice cream, if you prefer.
Note: This second Cherry Cobbler Recipe or Cherry Pudding Cake, came from my "Burnt Toast" Victory Edition cookbook published by The Women's Auxiliary of the California Babies and Children's Hospital, Los Angeles in 1942.
It is one of my favorite cookbooks.
The original recipe was named "Cherry Tip-Top Cake". Hope you enjoy this very old recipe.
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