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Tart Cherry Cake

Total Time

Prep: 20 min. Bake: 30 min.


9 servings

Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.—Lavonn Bormuth, Westerville, Ohio


  • 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
  • 1 cup sugar
  • 1/2 cup butter, 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 in 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.

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