Nothing says "Michigan" quite like the cherry. It's vibrant, tart. It's summer. It shouldn't be surprising that the noble cherry is the key ingredient in a recently featured Taste of Home dessert recipe submitted by Brenda Parker of Kalamazoo. According to Parker, The Cherry Pudding Cake is "A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago."

Over my isolation birthday weekend, I decided to give this recipe a try. Below you'll see a step-by-step guide to making your very own Cherry Pudding Cake. Enjoy!

As you can see from the penultimate photo, the batter rose up and around the cherry mixture and created a crunchy, sugary crust. It's a very dense dessert, somewhere between a slice of coffee cake and a scone. With 2 1/2 cups sugar, this cake was already sweet enough for me and paired perfectly with a cup of black coffee for breakfast the following day. The batter, itself, is neutral and very versatile; I'm thinking of trying it next time with peaches, blueberries, and vanilla extract.

Great recipe, Brenda Parker! Thanks for sharing.