Celebrating July Fourth With A Plop (Not A Bang) Recipe

• 3 pints fresh cherries, about 2 pounds (or 1 kilogram)
• 1/2 cup dark brown sugar (96 grams)
• 1/4 teaspoons freshly grated nutmeg
• 3 tablespoons unsalted butter (42 grams)
• 2 cups all-purpose flour (240 grams)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 tablespoons sugar (40 grams)
• 2 cups buttermilk (450 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 eggs, lightly beaten
• 1/4 cup butter, melted (56 grams)
• Sugar, for sprinkling

1. Preheat oven to 400u0b0F. Grease a 9 x 13-inch baking pan and set aside.
2. Rinse, de-stem and pit cherries. Spread evenly across the bottom of the prepared baking pan.
3. Thoroughly combine brown sugar and nutmeg and sprinkle evenly over the cherries. Cut the first quantity of butter into small chunks and scatter on top of cherries.
4. In a medium mixing bowl, whisk together the first four (dry) ingredients for the batter. Whisk together remaining (wet) ingredients to thoroughly incorporate. Pour the wet ingredients into the dry and mix with a spatula or wooden spoon, just to combine. (Do not overmix; a few lumps will be okay.)
5. Pour the batter evenly over the cherries. Sprinkle the surface of the batter lightly with sugar.
6. Bake plop for 25 to 30 minutes, until surface is firm to the touch and cherry juices are bubbling. Serve warm out of the oven or at room temperature-naked or with a dollop of whipped cream or a scoop of ice cream.

fresh cherries, brown sugar, nutmeg, unsalted butter, flour, kosher salt, baking powder, baking soda, sugar, buttermilk, vanilla, almond extract, eggs, butter, sugar

Taken from www.seriouseats.com/recipes/2008/07/cherry-plop-dessert-recipe.html (may not work)