Ingredients for Mom's Cherry Cake
- water
- 2 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 1/2 cup milk (or buttermilk)
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 (21 ounce) can cherry pie filling
- 1/2 teaspoon ground cinnamon
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How to Make Mom's Cherry Cake
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Cook over medium heat, stirring constantly, until smooth and fragrant (about 2 minutes). Do not boil.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Gently pour the cooked cherry mixture over the batter. Do not mix.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
274g
Fat
40g
Carbs
31g
