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Cherry Sheet Cake
This Cherry Sheet Cake is perfect for the summer, cherry-studded, sweet, delicious and makes for a perfect afternoon snack.
Servings: 15 slices
- 1 cup butter unsalted
- 1 cup sugar
- 1 tbsp vanilla sugar
- 4 large eggs
- 1 tbsp lemon zest (zest from 1 lemon)
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pound cherries fresh, pitted
- powdered sugar for dusting, optional
Preheat oven to 350 F degrees.
Spray a 10x15 or 9x13 inch baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.
In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest.
In a medium bowl, whisk together flour, baking powder, and salt.
With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined.
Spread the batter evenly in the pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because as the cake bakes it will rise around the cherries.
Bake for 30 minutes or until light and golden brown. To check for doneness insert a toothpick in the center of the cake and if it comes out clean, the cake is done.
Let cool, then dust with powdered sugar, cut and serve.
- You can replace the vanilla sugar with 2 tsp of vanilla extract.
- Store leftovers in an airtight container on the counter for up to 5 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 262kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 60mg | Potassium: 191mg | Fiber: 1g | Sugar: 18g | Vitamin A: 470IU | Vitamin C: 2.1mg | Calcium: 54mg | Iron: 1.2mg