Cherry Pudding Cake

2 quarts pitted fresh red sour cherries*
2 1/2 cups granulated sugar, divided
1/8 teaspoon almond extract
2 cups all-purpose flour
4 teaspoons baking powder
1 cup milk
2 tablespoons vegetable oil
Whipped cream or ice cream (optional)

* May substitute drained canned sour cherries or frozen cherries.

Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan.

In a medium bowl, combine cherries with 1 1/2 cups of the sugar and almond extract. Set aside.

In a medium bowl, combine flour, 1 cup sugar, baking powder, milk and oil; mix well and pour into prepared pan. Spoon cherries over batter. Bake for 40 to 45 minutes or until a wooden pick inserted into cake portion comes out clean.

Serve warm with whipped cream or ice cream.

Serves 12 to 14.