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Blitz Cherry Cake (Jewish)

The aroma of baking always brings me back to my grandmother’s kitchen. I vividly remember, as a child, standing on a stool, watching her effortlessly assemble desserts for Shabbat. While her challah was legendary, it was her cherry cake that truly captured my heart – a simple yet deeply satisfying creation that filled the house with warmth and a promise of sweet delight after a day of rest. This Blitz Cherry Cake, remarkably similar to hers, embodies that same sense of comforting tradition and home-baked goodness.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10-15 minutes
Servings: 10
Yield: 1 cake
Dietary Type: Dairy-Free

Ingredients

3 cups all-purpose flour
½ teaspoon baking soda
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup vegetable oil
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 drops lemon extract
1 cup fresh orange juice
1 (19 ounce) can cherry pie filling

Equipment Needed

9″ x 13″ baking pan
Medium-size bowl
Whisk
Measuring cups and spoons

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9″ x 13″ baking pan. This will prevent the cake from sticking and ensure easy removal.
In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is crucial for consistent leavening.
Make a well in the center of the dry ingredients. Add the vegetable oil, sugar, eggs, vanilla extract, lemon extract, and orange juice.
Stir all the ingredients together to make a smooth batter. Avoid overmixing, as this can develop the gluten in the flour and result in a tough cake. A few lumps are fine.
Pour approximately 3/4 of the batter into the prepared baking pan, spreading it evenly across the bottom. This layer will form the base of the cake.
Carefully spread the cherry pie filling evenly over the first layer of batter. Ensure the cherries are distributed uniformly for consistent flavor in every bite.
Top the cherry pie filling with HALF of the remaining batter. You can use a spoon or spatula to gently spread it over the cherries. Be careful not to disturb the cherry layer too much.
Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!). This creates a rustic and appealing look. The uneven dollops will bake into golden-brown peaks.
Bake for 55-60 minutes, or until the top is firm to the touch. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If the toothpick comes out wet with batter, continue baking for a few more minutes and check again. Be careful not to overbake, as this will dry out the cake.

Expert Tips & Tricks

Flavor Boost: For a more intense cherry flavor, add a teaspoon of almond extract to the batter.
Citrus Zest: Enhance the citrus notes by adding the zest of one orange to the batter.
Even Baking: To ensure even baking, rotate the pan halfway through the baking time.
Make-Ahead Tip: The batter can be prepared a day in advance and stored in the refrigerator. Allow it to come to room temperature before baking.
Avoiding a Soggy Bottom: Ensure the oven is fully preheated before placing the cake inside.
Ingredient Temperature: Using room temperature eggs will help the batter come together more smoothly.

Serving & Storage Suggestions

Allow the Blitz Cherry Cake to cool completely in the pan before cutting and serving. This will prevent it from crumbling.

Serving: Serve the cake at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. A light dusting of powdered sugar adds an elegant touch.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: To reheat, warm individual slices in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	588.9 kcal	N/A
Calories from Fat	217 g	37%
Total Fat	24.2 g	37%
Saturated Fat	3.5 g	17%
Cholesterol	74.4 mg	24%
Sodium	309.5 mg	12%
Total Carbohydrate	86.8 g	28%
Dietary Fiber	1.4 g	5%
Sugars	42.3 g	169%
Protein	6.8 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend.
Different Fruit: Use other canned pie fillings such as apple, blueberry, or peach.
Nutty Delight: Add chopped nuts (such as walnuts or pecans) to the batter or sprinkle them on top before baking.
Spice It Up: Add a pinch of cinnamon or nutmeg to the batter for a warmer flavor profile.
Vegan Version: While the original recipe isn’t vegan, you could try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and a plant-based oil. The results may vary in texture.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries instead of canned pie filling?
A: While you can use frozen cherries, you’ll need to toss them with some sugar and cornstarch to thicken the juices before adding them to the cake. Canned pie filling is more convenient and provides a consistent result.

Q: Why is my cake dry?
A: Overbaking is the most common cause of a dry cake. Be sure to check for doneness using a toothpick and avoid baking longer than necessary.

Q: Can I reduce the amount of sugar?
A: Reducing the sugar will affect the texture and sweetness of the cake. If you want to reduce it, start by reducing it by only ¼ cup and see how it turns out.

Q: The top of my cake is browning too quickly. What should I do?
A: If the top of the cake is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.

Q: Can I use a different type of oil?
A: Yes, you can substitute vegetable oil with canola oil or another neutral-flavored oil.

Final Thoughts

This Blitz Cherry Cake is more than just a recipe; it’s a connection to cherished memories and a celebration of simple pleasures. Whether you’re baking it for Shabbat, a special occasion, or just a cozy afternoon treat, I hope it brings as much joy to your kitchen as it has to mine. Don’t hesitate to experiment with variations and make it your own. And most importantly, share your creations and feedback – I’d love to hear how it turns out! This cake pairs beautifully with a cup of hot tea or coffee, making it the perfect ending to any meal.

Blitz Cherry Cake (Jewish) Recipe