Cherry Cake

1/2 cup melted butter, divided
1 1-lb can pitted, dark sweet cherries
1/4 cup light brown sugar
1 teaspoon cinnamon
1 cup flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
1 egg, beaten
1/3 cup milk
1 teaspoon vanilla
Vanilla ice cream or whipped cream

1. Lightly grease bottom of 9-inch round baking dish with one tablespoon melted butter. Drain cherries well and place in bottom of baking dish. Combine brown sugar and cinnamon and sprinkle over cherries, then drizzle with three tablespoons melted butter.
2. In separate bowl, mix flour, sugar, baking powder and salt. Add beaten egg, milk, 4 tablespoons. melted butter and vanilla. Beat vigorously until smooth and well blended. Pour batter over cherries. Bake 35 to 40 minutes in 350°F oven until cake is golden brown.
3. Loosen cake from edge of baking dish but do not remove from baking dish. Turn cake upside down on serving platter. Let cool slightly, then remove baking dish. Serve cake warm with vanilla ice cream or whipped cream.