Best 9 Saucy Cherry Cake Recipes

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

SOUR CHERRY CRUMB CAKES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
• Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
• Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
• Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

CHERRY SAUCE

Steps:

• Combine sugar, cornstarch and salt in a saucepan.
• Stir in water.
• Add the cherries and cook until thick and bubbly.

FRESH CHERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

CHERRY CAKE AND SAUCE

Steps:

• Cream shortening; add sugar gradually and cream until fluffy.
• Blend in eggs.
• Combine dry ingredients and stir into creamed mixture alternately with milk.
• Stir in cherries (and nuts, if using).
• Pour into a 9x13 pan that has been sprayed with nonstick spray.
• Bake at 350° for about 50 minutes.
• Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
• Blend in the juice from the can of cherries and 1 cup water.
• Bring to a boil, stirring constantly.
• Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
• Remove from heat and blend in 1/4 tsp almond extract.
• Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.

SAUCY CHERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of one 9x9 inch square baking pan. Drain the sour cherries, reserving the liquid.
• Combine the flour,1 cup of the sugar, baking powder and salt. Beat in the shortening and eggs at medium speed until well blended. Fold in the nuts and 1 cup of the drained cherries. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve cake warm or cooled with Cherry Sauce spooned over the top.
• To Make Cherry Sauce: In a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally mixture is thick and clear.

CHERRY SPICE CAKE

Steps:

• Line two 9-in. round baking pans with waxed paper. Grease and flour the pans and paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, cloves, baking soda, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries and pecans., Transfer batter to prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and enough water to achieve spreading consistency. Tint with food coloring if desired. Spread frosting between layers and over top and sides of cake. Garnish with additional pecans. Store in the refrigerator.

TART CHERRY CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.

SWEET CHERRY UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
• In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
• In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
• Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
• Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
• Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
• Serve the cake at room temperature, with lemon whipped cream, if using.