Upside Down Cherry Pudding

1/2 cup butter, room temperature

2 cups sugar, divided

1 egg

1 tsp vanilla extract

1 tsp almond extract

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup milk

2 cups pitted sour cherries (fresh, frozen, or canned)

1 cup hot water


Preheat the oven to 350°.

Cream the butter and 1 cup sugar on medium until light and fluffy.  Beat in the egg, vanilla, and almond extract until completely combined.  In a separate bowl, combine the flour, baking powder, and salt.  Add the flour mixture alternately with the milk and beat until just combined.   Pour the batter into a lightly greased 9x9" baking pan.  Sprinkle the cherries over the batter; sprinkle the remaining sugar over the cherries.  Pour the water over the top. 

Bake for 35 to 45 minutes, or until golden brown and the pudding starts to pull away from the sides of the pan.