This comes from Coleen's Recipes. It is one delicious cake. I had never used tart pie cherries before and I have discovered that I love them. This is a great after dinner cake to have with coffee and goes well with some whipped cream or ice cream on the side too. You don't remove this cake from the pan so Coleen suggested (and I agree!) to use a nice looking pan. I will HAVE to make this again soon. Easy and delicious.......
2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1 cup granulated sugar
1/2 cup butter (room temperature)
1 cup milk
2 tsp vanilla extract
Put all of the above ingredients into an electric mixer and beat on high 2 minutes. Spread evenly into a greased 9 x 13 inch baking pan and set aside.
2 (14 oz) cans pitted tart pie cherries (save the juice) DO NOT USE CHERRY PIE FILLING
1/2 cup granulated sugar
1 1/4 cup reserved juice from pie cherries
1/2 tsp almond extract
Drain cherries, saving the juice. Arrange cherries on top of the cake batter. Sprinkle 1/2 cup of sugar over the cherries. Set aside. Heat 1 1/4 cup of reserved cherry juice and almond extract until it simmers and then very gently spoon over the cherries and batter. Bake in oven 35-45 minutes. Do not remove cake from pan. Slice from pan when still slightly warm and serve by itself or with some whipped cream or ice cream.