Cherry Sheet Cake
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.
Everyday Food, October 2003
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 8
- 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)
- 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.
- 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 triangles with a serrated knife. Dust with confectioners' sugar, if desired.
Sprinkle cherries over batter, which will puff up and around the fruit as it bakes.
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