Tart Cherry Cake Recipe

4 2 2
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Tart Cherry Cake Recipe

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4 2 2
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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 (no substitutes), cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Directions

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.
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 each: 373 calories, 12g fat (7g saturated fat), 55mg cholesterol, 398mg sodium, 65g carbohydrate (53g sugars, 1g fiber), 3g protein.

  • 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 (no substitutes), cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  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

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Reviews forTart Cherry Cake

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MY REVIEW
Viviq User ID: 7363390 126063
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
jatngrewe User ID: 1511698 85055
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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