This cake turned out delicious! The topping is a pretty basic cherry pie filling, made with canned sour cherries. The cake itself, though, is tender orange scrumptiousness! It took much self-control not to add vanilla to the cake. However, Ottie loved vanilla and used it generously when she wanted to… Therefore, I was brave and allowed the lone orange rind to shine. Part of the “surprise”, for me, was that I could indeed do without the vanilla. The delicate orange played with the butter and bran, and didn’t bicker one bit.
I would use the cake base again, in other recipes as well. I imagine it would make a fabulous cranberry muffin! If you can’t find canned sour cherries, then go ahead and use some other canned fruit. Just be sure there is enough liquid, and if it’s already sweetened, then omit the sugar (or at least use less of it). I would also try using fresh berries (mmm… strawberries or blackberries!) and cook them with the 3/4 cup water, sugar, and corn starch.