8 servings (serving size: 1 wedge)

How to Make It

Step 1

Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain and set aside.

Step 2

Combine flour, 1/3 cup sugar, cornmeal, baking powder, and salt in a large bowl; cut in the margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine cherries, yogurt, milk, and extracts, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).

Step 3

Pat the dough with floured hands into an 8-inch round cake pan coated with cooking spray. Brush egg white over surface of dough, and sprinkle with 2 teaspoons sugar. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean.

Ratings & Reviews

Fabulous and easy

November 07, 2016
I've been making these for years, ever since I saw them in Cooking Light. So simple, perfect with a cub of tea and dab of butter. I leave out the butter extract from the recipe.