ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tart Cherry Cake

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 10 mins
Cook time 45 mins
Yield Serves 8

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 14 1/2-oz. can sour or tart cherries, drained
  • 1 cup plus 1 Tbsp. all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Nutrition Information

  • calories 343
  • fat 12 g
  • satfat 8 g
  • protein 3 g
  • carbohydrate 56 g
  • fiber 1 g
  • cholesterol 34 mg
  • sodium 163 mg

How to Make It

  1. Preheat oven to 350°F. Pour melted butter into an 8-inch square baking pan.

  2. In a small bowl, combine cherries with 1 Tbsp. flour and 1/2 cup sugar. Mix until ingredients are well incorporated.

  3. In a large bowl, mix together baking powder and remaining flour and sugar. Stirring constantly, gradually add milk to mixture and combine to form a thin batter. Stir in vanilla and salt.

  4. Pour batter into pan over melted butter; spread out evenly. (Do not mix butter and batter together.) Spread cherry mixture evenly over batter. Bake until cake is golden brown on top and just firm to the touch, about 45 minutes.

Also appeared in: All You, None, 2014, Get Ready for Summer Special;