Saucy Tart Cherry Cobbler Cake- Grandma's

Kathie Carr


This is an old family recipe. Grandma made it often and served this gooey cake with sauce topped with ice cream or whipped cream.

This recipe is a bit tart and we like it that way. Don't expect it to be super sweet.

★★★★★ 2 votes
15 Min
25 Min


1 c
1 Tbsp
butter, room temperature
1 large
egg, beaten
1 tsp
baking soda
1 c
all purpose flour
1 can(s)
(15 ounces) pitted, red sour cherries, divided, juice reserved
1 Tbsp
2 Tbsp


1Preheat oven to 350 degrees. Butter an 8 inch square pan.

In a large mixing bowl cream butter and sugar. Stir in egg.

In a separate bowl stir together baking soda and flour. Mix into creamed mixture. Be sure ingedients are well blended. Fold in 1 cup cherries, drained. (Reserve juice and remaining cherries).

Spread in prepared 8 inch square pan. Bake for 25 minutes
2While cake is baking pour the reserved juice into a saucepan. Stir in cornstarch. Cook over medium heat, stirring constantly, until thickened. Stir in rmaining cherries and 2 tablespoons sugar. When sugar has dissolved remove from heat and serve hot over warm cake.

Serve with ice cream or whipped cream, if desired.

About this Recipe

Course/Dish: Cakes