2 Reviews

wow this is a great recipe . the batter is thin its pourable ,no problem it firms up ,i think you could 1/2 this recipe it makes alot of cake really good cake but alot of cake the only thing i did different was to use 1/2 cup oil and 1/2 cup vanilla yogurt making me not to use vanilla and thats because doctor said not recipe mine was done at 45 minutes so check the cherries do fall to bottom so put alot of batter in first thus the caution in recipe try this one

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dienia B. November 13, 2011

A moist and delicous cake, done really very quickly. I used defrosted cherries from the garden that I converted in cherries pie filling with the addition of little water and cornstarch.
A great way to use my cherries in the freezer.
I prepared some glaze with powdored sugar and kirsch. I simply dropped the glaze on the cake.
I will do this again, for sure! Thanks for your recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
awalde August 18, 2011
Blitz Cherry Cake (Jewish)