Cherry Fritter Cake
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Cherry Fritter Cake
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This cherry fritter cake is packed full of summer flavor. Its fresh cherry filling is sandwiched between a moist cake and topped with a vanilla bean glaze.
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Ingredients
For filling:
- 16 ounces frozen pitted bing cherries thawed
- 1/2 cup water
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
For cake:
- 1/3 cup dark brown sugar
- 3 tablespoons unsalted butter
- 1 large egg
- 3 tablespoons applesauce
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plain greek yogurt
- 1/3 cup sliced almonds
For glaze:
- 3/4 cup powdered sugar
- 2-3 tablespoons whole milk
- 1/2 teaspoon vanilla bean paste
Instructions
For filling:
- In a 12-inch skillet set over medium heat, add thawed cherries, water, brown sugar, and cornstarch. Gently mix together.
- Simmer gently over medium heat, breaking some of the cherries up while they simmer to create a jam-like consistency. The mixture should look thick and bubbly.
- Remove from the heat and set aside. Note: the cherry mixture should look like pie filling.
For cake:
- Preheat your oven to 350 degrees F and spray a 9x9 dish with non-stick cooking spray, set aside.
- Add brown sugar and butter to the bowl of your electric mixer. Mix until creamed, about 3 minutes.
- Add in egg, applesauce, and almond extract. Mix until combined.
- In a medium sized bowl whisk together flour, baking soda, baking powder and kosher salt.
- Add dry ingredients to the mixer alternating with the yogurt until fully combined.
- Spread half the dough in the bottom of your prepared baking dish, top with cherry mixture and then top with remaining batter. You will have to carefully spread the batter over the top. It's ok if it doesn't cover it 100% but try to cover the best you can.
- Sprinkle the top with almonds.
- Bake for 35-40 minutes or until the cake is fully cooked and lightly browned on the top.
- Remove from the oven, add to a cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.
For glaze:
- Right before the cake is about to come out of the oven in a small bowl whisk together all ingredients until smooth. If the mixture is too thick add a little milk to thin it out. If it's too thin add more powdered sugar.
Nutrition Information
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Serving
1serving
Calories
225kcal
(11%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
233mg
(10%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
186IU
(4%)
Vitamin C
4mg
(4%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 233mg | 10% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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