Cherry Cinnamon Cake
A moist cherry cinnamon cake featuring tart pie cherries and warm cinnamon, perfect for dessert or a special teatime treat, appealing to fruit and spice lovers.
Ingredients
Instructions
- Cream shortening and sugar; add eggs.
- Sift dry ingredients and add alternately with buttermilk.
- Fold in flour-coated cherries.
- Bake in an 8 x 12-inch sheet pan or 8-inch tube pan at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean.
- Frost lightly with creamy white frosting.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can make a substitute by mixing milk with vinegar or lemon juice. When coating the cherries, use a bit of the dry mix to help them stay suspended in the batter. This cake can also be enhanced with a sprinkle of chopped nuts for added texture.
Serving Suggestions
This delightful cake pairs beautifully with White Fluffy Frosting(For Maraschino Cherry Cake) for an extra touch of sweetness. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It also makes a lovely addition to brunch when served with fresh fruit or a light salad.
Storage & Reheating
Store any leftover Cherry Cinnamon Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Cinnamon Cake contains roughly 331 calories, with 5g protein, 39g carbohydrates, and 18g fat. It is a good source of calcium (12% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1100mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries! Just make sure to pit and slice them, and you may want to reduce the amount of sugar slightly to account for their natural sweetness. Coat them in flour as directed to prevent sinking in the batter.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and keep your cake moist.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If there is wet batter on the toothpick, give it a few more minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).