This recipe is literally hot off the press (or out of the oven?). Okay, okay. I’ll stop with the bad puns. I’ve been postponing baking a lot. It’ll probably help me get out of my case of the winter blues but I just haven’t been all that excited about doing anything. Still, I have been wanting to use up that can of cherry pie filling so I looked up something easy. It turned out that since I don’t use boxes of cake mix, I had to end up finding a white cake recipe. Its actually not too hard to do that so here we go! 🙂
Marbled Cherry Pie Cake
Inspired by this recipe via Pinterest: http://www.tammileetips.com/2015/04/marbled-cherry-pie-cake-recipe/
I really loved this idea but I had to pretty much find my own white cake recipe and mix in the cherry pie filling.
The White Cake recipe is from Butter’s Baked Goods by Rosie Daykins. I’m going to give the white cake recipe as is first. Go to the bottom to get the cherry pie cake way, although I was lazy and didn’t do it that way.
Butter’s Classic White Cake
Makes 1 cake, about 8 to 12 slices (2 7-inch circular cake pans)
2 1/4 cups pastry flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
4 egg whites
1/2 tbsp pure vanilla
1 1/4 cups buttermilk
- Preheat the oven to 350F.
- Onto a large piece of parchment paper, sift together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light and fluffy. Add the sugar, egg whites and vanilla and continue to beat until well combined.
- Turn the mixer to low and add the dry ingredients and buttermilk alternately (begin and end with the dry). Scrape down the sides of the bowl at least twice during the mixing.
- Spoon the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until wooden skewer inserted into the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, then invert onto wire racks to cool completely.
Marbled Cherry Pie Cake variation
- Instead of using the circular pans, use a 9 by 13 inch pan. I didn’t and it took much longer to do and could be messy.
- To make this, open the a can of cherry pie filling and swirl in on top of the cake batter creating the marbled pattern. (I’m not too good at that)
- Bake for 30-35 minutes.
Changes and Substitutions
- I used all-purpose flour instead of pastry flour. I’m changing to gluten-free flours and trying to get a variation to make my own blend so this is the last batch of all-purpose flour I will have.
- Buttermilk was replaced with unsweetened vanilla flavor almond milk.
- I never sift anything onto parchment paper but directly into a bowl. Its less messy that way.
How did it turn out…
I cut corners because I was lacking time and all those funky excuses so I ended up putting it all into one tiny square baking pan. The issue with that is that it ended up taking forever to bake and then I realized that it just needed time to set. While it doesn’t look too great, I did cut off a bit of the burnt edges after it set. The cake itself tastes really great. Its still pretty moist and if there was any dryness, the cherry pie filling creates the needed balance and adds a little extra texture to it.
The only thing I’d change is to bake this in a longer pan, like I suggested up there with the 9 by 13 inch pan or somehow create the two tier cake as a cake box amount would normally do.
I’d definitely give this a second go with the improvements and maybe put an update here when it happens 🙂
Do you like cherry desserts? How do you use canned cherry pie filling?