• 2 tablespoons butter, softened, divided
  • cup sugar (divided)
  • ¾ pound pitted cherries
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • grated zest of one lemon
  • ½ cup all purpose flour
  • teaspoon salt
  • 2 eggs , beaten with a fork
  • 2 tablespoons sour cream
  • cup whole milk


Preheat oven to 375°. Buter a 9-inch round baking dish with 1 tablespoon butter, sprinkle about a tablespoon of the sugar to evenly coat the dish, and shake off excess.
Put the cherries in a bowl, toss with 4 teaspoons sugar, vanilla, almond extract and lemon zest, and let mixture macerate while you assemble batter. Put the remaining 1/4 cup sugar, the flour and salt in a bowl and whisk to blend. Make a well in the center, and add the eggs and sour cream. Whisk by hand until smooth. Add half the milk, whisk until blended, add the remaining milk and whisk again. Pour any liquid that's accumulated from the cherries into the batter and whisk until blended.
Pour 1/2 cup of batter into the pan and roll the dish to coat the bottom. Place the dish in the oven and bake for 10 minutes until the batter sets and turns pale golden. Remove the dish from the oven.Arrange the cherries in a single layer in the dish and pour the remaining atter over the cherries. Dot the top with remaining 1 tablespoon butter and sprinkle with another tablespoon or so of sugar. Return the dish to the oven and bake another 30 to 35 minutes until it puffs nicely and turns brown. Remove from the oven. It will deflate as it cool. Best eaten warm. Dust with powdered sugar, garchish with sweetened whip cream or ice cream.