TOPPING
4 Tablespoons butter
1/2 cup light brown sugar, packed
2-4 cups sour cherries, pitted
CAKE
8 Tablespoons (1 stick) butter
1/2 cup milk
1 egg
1-1/2 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 F. Melt 4 TB. butter in 8 or 9 inch cake pan or in ovenproof skillet. When butter is melted, dissolve brown sugar in it. Arrange cherries on bottom of pan.
Melt the remaining 8 TBS butter in a small bowl or saucepan. Remove from heat and mix in milk and egg.
Combine dry ingredients in a larger bowl. (I sifted them together.) Add liquid mixture and beat until smooth.
Pour over the fruit and “even out” with a spatula. Bake about 35 minutes, or till a toothpick comes out clean.
Let cool in pan for 10 minutes, then invert on serving plate.