Preheat the Yoder Flattop 24x48 grill to 350F with 1 ½ chimneys of charcoal

Prepare the sour cherry coulis by putting the sour cherries, water and apricot jam in a small foil pan. NO need to mix, it will reduce flavors will blend.

Meanwhile, grease 8x8-inch square cake pan with baking spray and flour.

In a medium bowl, whisk together flour, baking powder, and salt.

In large bowl, mix sugar, vegetable oil, sour cream, egg, and vanilla until combined.

Pour in the flour mixture to the wet sugar & oil mixture then, add sour cherries. Stir until all of the flour is incorporated.

Pour cake batter into pan. Add a few cherries to the top of the batter. Loosely wrap the pan with tin foil to capture the heat in the smoker.

Place into Yoder Flattop 24x48 grill about 6” adjacent to the charcoal, so that you don’t burn the bottom of the cake. Also place small foil pan of sour cherry coulis to reduce

Close the lid of Yoder Flattop and try not to open for at least 30 minutes.

Remove the tin foil (sometimes the cake will rise to the top of the foil! But you will glaze cake, so no one will notice)

Rotate pan 180 degrees in the Yoder Flattop. Check to see if the sour cherry coulis has reduced to desired consistency.

Bake uncovered for additional 15-20 minutes or until a wooden toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes. Remove and cool completely on a wire rack.

In a small bowl, whisk together powdered icing sugar and milk until smooth.

Slice cake into 9 or 12 pieces.

Individually spoon over sour cherry coulis and drizzle vanilla glaze. Sprinkle slivered almonds. Enjoy!