Cherry Cake
Sweet, moist cake filled with cherries and drizzled with an almond glaze is a dessert you can pull together with minimal effort.
Equipment
- mixer
- Mixing bowl
- 9x13 pan
Ingredients
- 3 eggs
- 2 cups sugar
- 0.75 cup butter softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1.5 cups frozen cherries slightly thawed and roughly chopped
- 2 cups powdered sugar
- 1.5 tablespoons milk plus more as needed
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
- The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cherries and stir to mix throughout.
- Spread in a buttered 9×13 pan. Bake for 30-35 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
- Cool completely before slicing into squares. To glaze the cake, stir together the powdered sugar, milk, and almond extract. It should drizzle off the spoon in a thick white stream. Lightly drizzle the pieces of cake and allow them to rest until the glaze has set.
Notes
I store this cake at room temperature, either uncovered or very loosely covered.
This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.