Name: Sour cherry pudding cake
Yield: 8
Ingredients: 1 teaspoon ground cinnamon; ¼ cup water; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup whole milk; 1 ½ teaspoons baking powder; 1 teaspoon almond extract; 1 ½ cups all-purpose flour; 8 tablespoons unsalted butter; 1/2 teaspoon kosher salt; 1 large egg, beaten; 12 ounces pitted sour cherries, fresh or frozen

Instructions

Preheat the oven to 350°F.
For the cherries, place the sugar, water, and cherries in a saucepan. Turn the heat to high and when it comes to a boil, turn the heat down to low and simmer until fragrant and the cherries’ juices have been released, about 5 minutes. Remove from the heat. (If you're using frozen berries, you can throw them into the pot frozen, though you may need to cook a minute or so longer.)
Meanwhile, for the pudding cake batter, melt the butter in a 10-inch cast-iron skillet on low heat. When it’s melted, remove the skillet from the heat.
In a mixing bowl, beat the granulated sugar with the egg, milk, vanilla extract, and almond extract.
Add the flour, baking powder, cinnamon, and salt to the bowl, and stir until blended. Pour in the melted butter and stir into the batter until well combined and the batter is smooth.