Cherry Sheet Cake
- Serves 8
- Prep time: 15 minutes
- Total time: 1 hour
We used frozen cherries to make a fruit-studded cake. Serve it on its own as an afternoon snack or with whipped cream for dessert.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pound frozen cherries, thawed and drained
- confectioners’ sugar, for dusting (optional)
Directions
- Preheat oven to 325°. Butter a 10-by-15-inch rimmed baking sheet; line bottom with wax paper. Butter paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).
- Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).
- To serve, cut cake into triangle with serrated knife. Dust with confectioners’ sugar, if desired.
Note: Sprinkle cherries over batter, which will puff up and around the fruit as it bakes.
Source: Everyday Food - Issue 6, October 2003, Page 101.