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An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

• 
Preheat oven to 350°. 

• Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
• Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

• Spread cherry pie filling on top of batter.
• Drop the remaining batter by spoonfuls on top of the pie filling layer. 

• Stir together the sugar and the cinnamon.
• Sprinkle over top of cake.
• Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
• Lightly glaze if desired.
 I used a cream cheese glaze.
  
• Serve warm or cooled.