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Cherry Upside-Down Cake

1 can cherry pie filling 
1 cup sifted flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 eggs, well beaten 
3/4 cup granulated sugar 
1 tablespoon water 
1/2 teaspoon almond extract 

Generously butter an 8-inch square cake pan. Pour in cherry pie filling.
Sift together flour, baking powder, and salt. In a medium mixing bowl, beat eggs until thick; gradually beat in sugar. Stir in water and almond extract then fold in sifted dry ingredients. Pour batter over cherries. Bake at 325 for 55 to 65 minutes, or until cake is done.