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Tart Cherry Cake Recipe

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Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.—Lavonn Bormuth, Westerville, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 can (14-1/2 ounces) pitted tart cherries, drained
  • BUTTER SAUCE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 373 calories, 12 g fat (7 g saturated fat), 55 mg cholesterol, 398 mg sodium, 65 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake. Yield: 9 servings.
Editor's Note: The cake contains no liquid, butter or shortening.
Originally published as Tart Cherry Cake in Taste of Home April/May 2002, p48

Nutritional Facts

1 serving (1 each) equals 373 calories, 12 g fat (7 g saturated fat), 55 mg cholesterol, 398 mg sodium, 65 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Tart Cherry Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 7, 2013

I wanted to make this, but couldn't find a can of cherries, only cherries in produce, so I skipped it and went for a can of jellied cranberries instead. The recipe might turn out like that, if I were more experienced as a cook. The taste was just fine, but the cake was too crumbly and I had to serve it in bowls with the sauce poured over it. The sauce tastes great, but mine also didn't really thicken. Overall, I gave an average rating, but this could improve. Also I wasn't able to use a can of cherries, so I'll post again if I make it again with the right fruit.

MY REVIEW
Reviewed Dec. 24, 2009

Phenomenal cake! The butter sauce is rich and makes this dessert taste like you ordered it from an expensive & exclusive restaurant. It's super easy to make, which makes it all the more special.

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