This recipe is really called Cherry cake pudding, but I could not find canned cherries in three different markets, believe it or not. So, if necessity is the mother of invention (yes, it was absolutely necessary to make this cake), then reward is its father. This cake rocked. And I will definitely try it again with cherries next time, if I can find them.
Blackberry cake pudding (from The Pioneer Woman, with nondairy modifications by me)
1 cup sugar
2 tablespoons margarine, softened
1 whole egg
1 cup AP flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup almond milk
1 15-ounce can blackberries in syrup, drained, juice reserved
1/2 cups pecans, finely chopped
1 cup juice from the blackberries (add water to make 1 cup if necessary)
1/2 cup sugar
1 tablespoon AP flour
1 tablespoon margarine
1/2 teaspoon vanilla extract
soy or rice whipped cream
Preheat oven to 325 degrees F. Generously grease a square 9×9″ baking dish.
Cream sugar and margarine. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternately the almond milk. Add blackberries and chopped nuts and mix gently. Pour batter into greased pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.
While cake is baking, make the sauce by combining blackberry juice, sugar, and flour in a small saucepan. Boil for 8 – 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon margarine and vanilla extract.
Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving, so the sauce will seep into the top of the cake a bit. Spoon out pieces of warm, sticky cake and top with soy or rice whipped cream. Spoon on extra sauce.