Cherry Sheet Cake
User Reviews
4.8
Cherry Sheet Cake
Description
Cherry Sheet Cake blends creamed butter with sugars and eggs, incorporating lemon zest and vanilla sugar for aromatic depth. The dry ingredients of flour, baking powder, and salt are mixed in to create a smooth batter spread evenly in a large sheet pan. Fresh pitted cherries are then arranged on top, resting gently without pressing to allow the cake to rise around them rather than submerge them.
Baked at 350°F until golden and springy, the cake develops a light, moist crumb with slight tangs from lemon zest complementing the cherries. After cooling, the cake can be dusted with powdered sugar for a delicate sweetness and attractive finish. The fresh cherries add bursts of juicy flavor and colorful appeal.
This cake cuts into squares suitable for casual gatherings, teatime, or dessert. Leftovers keep well stored in an airtight container at room temperature for several days. The vanilla sugar component may be substituted with vanilla extract if preferred.
Ingredients
- 1 cup butter unsalted
- 1 cup sugar
- 1 tablespoon vanilla sugar
- 4 large egg
- 1 tablespoon lemon zest from 1 lemon, zest
- 2 cups all-purpose flour
- 2½ teaspoon baking powder
- ¼ teaspoon salt
- 1 pound Cherry fresh, pitted
- powdered sugar for dusting, optional
Instructions
- 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.
Notes
- If vanilla sugar is unavailable, replace with 2 teaspoons of vanilla extract for similar flavor.
- Store leftover cake in an airtight container at room temperature up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 262kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 82mg | 27% |
| Sodium | 60mg | 3% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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