Cherry Sheet Cake

Name: Cherry Sheet Cake
Ingredients: 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)

9 ingredients

4 steps

Ingredients

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)

Directions

1

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.
2

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).
3

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).
4

To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.