Cherry Jubilee Cake Recipe
Cherry Jubilee Cake Recipe photo by Taste of Home
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Cherry Jubilee Cake Recipe

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A luscious Bing cherry topping complements this light and tender cake. With a sprinkle of toasted almonds, the dessert is complete!
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 8 servings


  • 2 egg whites
  • 2 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 2 cans (15 ounces each) pitted dark sweet cherries, drained
  • 3 tablespoons butter, softened
  • 2/3 cup sugar
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup 2% milk
  • 1/2 teaspoon almond extract
  • 1/4 cup slivered almonds, toasted
  • Whipped cream

Nutritional Facts

1 slice (calculated without whipped cream): 288 calories, 9g fat (5g saturated fat), 20mg cholesterol, 197mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 4g protein.


  1. Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar.
  2. In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries.
  3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream. Yield: 8 servings.
Originally published as Cherry Jubilee Cake in Country Extra July 2009, p51

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a_braam User ID: 5323484 89420
Reviewed Aug. 8, 2012

"This is a lovely coffee cake! I lost my recipe card and I was SOO happy when I found it on the website! It's in the oven right now!"

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