Sweet Dark Cherry Pudding Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 cup white whole wheat flour3/4 cup granulated sugar (or Splenda)2 tsp Hain Featherwaite Baking Powder (sodium/gluten free)1/4 tsp Lo Salt (mix of sodium chloride & potassium chloride)1/2 cup 1% milk (can use lactose free or soy milk)3 tbs olive oil (or regular vegetable oil)2 cups fresh or frozen, pitted dark sweet cherries (or 2 16 oz. cans, well drained)1 cup packed brown sugar (or Splenda brown sugar)1 tsp ground cinnamon1 cup boiling water1 tbs lemon juice
Heat oven to 350* F
In bowl stir together flour, sugar, baking powder, salt. Stir in milk and oil until just smooth, do not over mix. Spread batter into ungreased 8" x 8" pan then arrange cherries evenly on top.
Mix brown sugar & cinnamon, sprinkle evenly over cherries.
Stir lemon juice into boiling water then pour slowly over cherries & brown sugar.
Bake 55-60 minutes or until toothpick comes out clean.
Serving Size: Cut into 9 even pieces.
Number of Servings: 9
Recipe submitted by SparkPeople user ONESILLYME.
In bowl stir together flour, sugar, baking powder, salt. Stir in milk and oil until just smooth, do not over mix. Spread batter into ungreased 8" x 8" pan then arrange cherries evenly on top.
Mix brown sugar & cinnamon, sprinkle evenly over cherries.
Stir lemon juice into boiling water then pour slowly over cherries & brown sugar.
Bake 55-60 minutes or until toothpick comes out clean.
Serving Size: Cut into 9 even pieces.
Number of Servings: 9
Recipe submitted by SparkPeople user ONESILLYME.
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 5.1 g
- Cholesterol: 0.7 mg
- Sodium: 35.6 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 2.4 g
- Protein: 2.6 g
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