Cherry'S Golden Cherry Crunch Cake
A crunchy cherry-flavored dessert featuring a buttery nut topping, perfect for family gatherings or potlucks, offering a sweet and nutty treat with a golden crust.
Ingredients
Instructions
- Mix together the self-rising flour and melted oleo.
- Add the nuts to the mixture.
- Press this mixture into a 9 x 13-inch Pyrex pan.
- Bake about 20 minutes at 350°F until slightly brown.
- Do not overcook.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or cinnamon to the flour and oleo mixture. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 tablespoon of baking powder. Chopped pecans or walnuts work well for the nuts; feel free to mix in some chocolate chips for added sweetness.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with Lemon Basil Carrots for a contrasting savory side. Serve it alongside a scoop of vanilla ice cream or whipped cream for a decadent dessert. You can also enjoy it with a refreshing glass of Jeanne'S Holiday Punch Recipe to elevate your meal experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for up to a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry'S Golden Cherry Crunch Cake contains roughly 506 calories, with 10g protein, 76g carbohydrates, and 19g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and potassium.
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 regular butter instead of oleo?
Yes, you can substitute regular butter for oleo in this recipe. Just ensure it's melted and measured accurately. The flavor may be slightly different, but it will still yield a deliciously moist cake.
What if I want to make this recipe gluten-free?
To make a gluten-free version, replace the self-rising flour with a gluten-free all-purpose flour blend. Make sure the blend includes a leavening agent or add baking powder as needed to achieve the desired rise in the cake.
Can I add fruits to this cake?
Absolutely! You can fold in fresh or dried fruits, like cherries or blueberries, into the batter before pressing it into the pan. Just be cautious with the moisture content, as too much fruit may affect the cake's texture.
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).