Ingredients
- FOR SYRUP:
- One 15oz can cherries in syrup (not pie filling)
- 1 cup sugar
- 2 tablespoons salted butter, softened, plus more for the pan
- 1 egg
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup pecans, finely chopped
- 1 cup reserved juice from the cherries
- 1 cup sugar
- 1 tablespoon all purpose flour
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Preparation
Step 1
1. Preheat the oven to 325.
2. Start by draining the cherries, reserving the syrup for later. Set aside.
3. Add the sugar to the bowl of an electric mixer along with the butter. Cream together the sugar and butter, then beat in the egg.
4. In a separate bowl, sift together the flour, baking powder, and salt then alternate adding the dry ingredients with the milk in three separate batches until the batter just comes together. Add the drained cherries and the pecans and mix until the batter is just barely combined. Generaously butter an 8 inch square baking pan then spread the batter int he dish. bake it for 40 minutes or until the cake is no longer jiggly.
5. While the cake is baking, make the sticky syrup. Whisk 1 cup of the reserved syrup from the cherries with the sugar and flour.
6. Bring the mixture to a gently boil and cook for 8-10 minutes, until the syrup is thick. Remove the pan from the heat and use your hand to add 1 tablespoon of butter and the vanilla. Remove the cake from the oven and immediately drizzle the sticky syrup all over the top. make sure it evenly coats the center and the sides. let the cake stand for at least 30 minutes to let the syrup seep into the cake.
7. While the cake is still warm, cut it into squares and serve it on a plate.