Chow Chip Cherry Cake
A moist cherry chip cake with rich chocolate chips, walnuts, and warm cinnamon, perfect for dessert or teatime gatherings, offering a delightful blend of fruity and chocolaty flavors.
Ingredients
Instructions
- Preheat oven to 325-350°F and grease a Bundt pan.
- Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt in a mixing bowl.
- Add cherry pie filling, chocolate chips, and walnuts to the mixture. Mix thoroughly.
- Pour the batter into the prepared Bundt pan.
- Bake for approximately 1 hour until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes before removing from the pan.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. You can also swap the walnuts for pecans or leave them out entirely if you prefer a nut-free version. Adding a pinch of nutmeg can enhance the overall taste of the cake.
Serving Suggestions
Serve this delicious Chow Chip Cherry Cake with a dusting of powdered sugar on top for an elegant presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a complete meal, consider serving it alongside Hush Puppies, especially if you're enjoying it after a fish dish.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, let it thaw in the fridge overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chow Chip Cherry Cake contains roughly 677 calories, with 6g protein, 20g carbohydrates, and 63g fat. It is a good source of protein (12% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 840mg per serving (37% 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 cherry pie filling?
Yes, you can use fresh cherries! Pit and chop them, then mix with a little sugar and cornstarch to mimic the consistency of pie filling. This will give a fresher taste to the cake, but make sure to adjust the baking time slightly as fresh fruit may add moisture.
What can I substitute if I don't have chocolate chips?
If you don't have chocolate chips on hand, you can use chopped chocolate bars or even white chocolate chips for a different flavor profile. Dried fruits, like cranberries or raisins, can also be a nice substitute for a unique twist on the cake.
Is this cake suitable for freezing?
Absolutely! This cake freezes well. Just ensure it is completely cooled, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, let it thaw in the fridge and serve it at room temperature for the best 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).