This year my mom’s sour cherry tree was full of cherries. What to do with them all? My brother, his son, and Allison love, love, love cherry pie, so my mom freezes a lot of cherries to make the pie throughout the year. But since we had to many this year, I decided to go to Pinterest to get a little inspiration.
Three hours later… (Seriously, is it just me, or does Pinterest create some kind of black hole and time suddenly disappears?)
I was looking for a cherry cake recipe to make that did not have a lot of sugar in it, since my husband is diabetic. I had pinned this sour cherry cake recipe from Amanda’s Cooking. It was just what I was looking for, so I decided to recreate it.
Amanda’ s recipe said to bake the cake in an 8″ springform pan but I just used a 8″ square glass pan. And I also used substituted some Splenda for some of the sugar.
The cake turned out great. It can be served with whipped cream or a scoop of vanilla or chocolate ice cream.
If you’re looking for even more ways to use cherries, check out this cherry cranberry cookie recipe Allison posted earlier this week.
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