Bubby's Cherry Cake Recipe
Lisa delivered big-time on this scrumptious Cherry Cake. Bubby Anne, our late grandmother, was a dynamo, often cooking for her 23 grandchildren. The instant her Cherry Cake showed up, elbows flew and punches were thrown in efforts to get a piece of the cinnamon sugar-topped cake. A traditional Bubby, she fed us, remembered our birthdays and didn't write down a single recipe. When she was gone, so was her Cherry Cake, or so we thought. Cousins, aunts and uncles...it's time to rejoice because Lisa, with her bionic sense of taste, smell and gastronomical recall, has unlocked the secret and taken us back to the delectable days of Cherry Cake combat.
Bite Me Bit
"Don't give cherries to pigs or advice to fools."
¼ cup sugar
1 tsp ground cinnamon
2 cups sugar
1 cup vegetable oil
½ cup orange juice
4 large eggs
1 tbsp vanilla extract
3 cups flour
1 tbsp baking powder
¼ tsp kosher salt
2 cups canned cherry pie filling
1) Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper and coat with non-stick cooking spray.
2) For the topping, in a small bowl, combine ¼ cup sugar and 1 tsp cinnamon. Set aside.
3) For the cake, in a large bowl, combine 2 cups sugar, vegetable oil, orange juice, eggs and vanilla, whisking until sugar is dissolved and ingredients blended. Gently fold in flour, baking powder and salt, mixing just until flour disappears. Pour half the batter into prepared baking pan. Evenly spread cherry filling over top. Top with remaining batter and sprinkle with sugar-cinnamon mixture. Bake 55 minutes or until cooked through.