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You can make this cake with any type of fruit filling you’d like, originally it calls for cherry pie filling, but the kind at the store has HFCS! So I tried making my own homemade pie filling (with strawberries & blueberries), and when it came out great, I decided to make this cake. 
I use mostly organic ingredients, and threw it all in my Bosch:
- 1 c. soft butter
- 1 c. organic sugar (original recipe called for 1 1/2 c.) – next time I want to try part Rapadura or part maple sugar – I’ve been having good luck with that in recipes recently.
- 4 eggs beaten
- 2 c. flour (I use part Bob’s Red Mill unbleached white, and part of my whole wheat pastry flour ground from organic soft wheat – adjust the ratios to your taste)
- 1 t. organic vanilla
- 2 t. baking powder (the kind without aluminum)
- 1/2 t. sea salt
- 1 t. lemon extract (another recipe called for almond extract)
- About 2 c. fruit pie filling
Mix all but the pie filling well, and spread into a buttered 9×13 pan. Dollop the pie filling around the batter.
Bake 350* for 45 minutes or until golden. The original recipe said to sprinkle powdered sugar on top, but I made real whipped cream for the top instead.
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This look so yummy! I may just have to bust out my cake pan for this.
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