Cherry Sheet Cake
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- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 8
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
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Preheat oven to 325 degrees. Butter a 10-by-15-inch rimmed baking sheet; line bottom with waxed paper. Butter paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
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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).
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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).
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To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.
Cook's Note
Sprinkle cherries over batter, which will puff up and around the fruit as it bakes.
I substituted raspberries as frozen cherries weren't available
It was great,so tasty... nobody believe I made at home...it was hit at my party,I wish i made more.
This is easy and tasty! Good with whipped cream (make it orange with a bit of zest and orange juice, mm-mmm!) Very moist though, so won't cut into triangles quite as neatly as in the photo though...try it as a fork-cake.
this was a hit at our dinner party tonight. pretty simple and tasty. going to be made again.
This cake is very moist and tastes wonderful with tea. However, mine wouldn't cut like it's shown in the picture. Next time, I'm going to try making it into cupcakes.