Quick Cherry Dessert

Source: Jan Taylor

1 cup (2 sticks) butter or margarine
1 1/2 cups granulated sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 (21 ounce) can cherry pie filling
Powdered sugar to dust over top, optional

Preheat oven to 350 degrees F. Butter a 13 x 9-inch cake pan.

In a large mixing bowl, cream together the butter and sugar. Add the egg. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Turn the mixture into the prepared cake pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonsful evenly in each direction. Bake for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.

To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar, if desired. Spoon slightly sweetened whipped cream over each serving if desired.

This is great served warm.

Makes 16 servings.

Enjoy!