I know it took me too long to post again but I guess I underestimated what it takes to have a food blog and make sure that there is a new post ready every week. I could not do this if it wasn’t for the support of my hubby and my kiddos. And in their honor I am posting the recipe for a Cherry Tart Cake
This week I am posting a recipe from my mother-in-law, Barbara, a woman that I truly admire. Not just for her baking abilities, she is an amazing baker and I have tried multiple times to convince her to open a bakery. But also because she is a great grandmother, stepmom, wife and the best mother-in-law one could ask for.
Every Christmas, for the last 20 years, Grandma and Grandpa come down, from Rhode Island, to spend some time with us. And every year she bakes desserts and spoils Clarke, the kids and myself. I have to say that Grandpa also does a lot of baking, his Snicker Doodles cookies are delicious, but that will be for another posting.
Today it’s all about this amazingly delicious CherryTart Cake. There are many reasons why I love this dessert. First, it’s very easy to make, second, you can make with any fruit your heart desires and last but not least, the recipe yields not one but two Cherry Tart Cakes. Or you can make one Cherry and one Blueberry or Apple or Pineapple, the choices are endless. You can make one for your household and gift the other one. Or if your family likes it as much as mine does, you can keep both.
This Cherry Tart Cake consists of a thin cake baked in a tart pan, hence why we call it a Tart Cake, covered with a mixture of cream cheese, whip cream and vanilla extract and topped with your favorite canned pie filling. Our favorite is the cherry pie filling; we all enjoy the sweet and tart taste. I promise you will absolutely love it.
Cherry Tart Cake
Baking Time: 15 min Temp: 350 F Servings: 16
Cherry Tart Cake Ingredients:
- Prepared Cake Mix
- ½ Pint Whipping Cream
- 1 3oz. package Cream Cheese
- ½ cup of confectioners sugar
- ½ tsp. vanilla extract
- 2 cans of Pie Filling (i.e. cherry, blueberry, apple…)
Cherry Tart Cake Instruction:
Grease and flour two tart pans. Prepare cake according to package directions. Pour ½ batter into each pan. Bake at 350F for approximately 15 minutes or until cake is lightly brown on the top and when inserting a tooth pick in the middle it comes out dry.
Cool cakes in the pan for 10 minutes. Remove from the pan and cool thoroughly.
Whip cream in chilled bowl until stiff and place in the refrigerator. Whip cream cheese, sugar and vanilla until fluffy. Add whipped cream and whip it all together until blended. Top cake layers with whipped cream mixture. Top filling of your choice of fruit pie filling. Chill and serve.Share this post with friends: