Cherry Cake Recipe

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How Grandma Made Cherry Cake

Grandma knew that the crumb topping was what made cherry cake so special and that real butter and vanilla gave it superb flavor. She mixed together 1 cup of flour (unbleached), 1/2 cup of sugar, and 1/2 teaspoon of cinnamon. She then cut in 1/3 cup of butter and added 1/2 teaspoon of vanilla. After mixing this together well, she set it aside and began to assemble the cake part in another mixing bowl. Grandma combined 1 and 1/2 cups of flour (unbleached), 1/3 cup of sugar, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. She cut in 1/2 cup of butter until the mixture resembled coarse crumbs, and then mixed in 1/2 cup of buttermilk and 1 beaten egg. Sometimes it was necessary to add a bit more buttermilk if it seemed too dry. Grandma spread the batter into a greased 9x13 inch pan and spread the filling (1 can of cherry pie filling) evenly over the top of it. Picking up handfuls of the topping mixture, she squeezed it into a clump and proceeded to break off small chunks onto the filling until the surface was covered. She baked the cake at 350 degrees Fahrenheit for 35 to 50 minutes. It was done when the cake surface sprang back upon touching the surface and when it pulled back slightly from the edge of the pan.

Grandma served cherry cake as a breakfast coffee cake, as dessert for lunch or dinner, or as an afternoon tea and coffee accompaniment. It was always welcome at potlucks, picnics, and bake sales.