Buttery Cherry Cake

Step 1

Prep: Begin by spraying a 9x13 baking dish with non-stick spray and set aside. Also, get the oven preheating to 350°F.

Step 2

Next, cut the cold butter into small cubes and have ready for when needed. Now, wash, pit and cut the cherries into quarters and set aside. If you are using frozen cherries, keep them frozen until ready to use.

Step 3

Batter: In a large mixing bowl, combine the flour and sugar. Next, add in the cold butter cubes and mix quickly, so that butter is incorporated and the mixture is crumbly. Proceed to remove 3/4 cups of the mixture and set it aside.

Step 4

After that, add in the baking powder, salt, vanilla extract, milk and egg whites. Continue to mix the batter thoroughly for 3-4 minutes on medium-high speed, using an electric handheld mixer.

Step 5

Bake: Then, pour the cake batter into the prepared pan and sprinkle with the cherries. Then add the reserved cake batter crumble mixture on top of the cherries to cover the top as much as possible. Place the baking dish in the preheated oven and bake for 30-35 minutes, until golden brown. Let the cake cool for about 20 minutes before adding the icing.

Step 6

Icing: In a medium size bowl, whisk together the powder sugar, vanilla extract, almond extract and hot water until smooth. Proceed to drizzle the icing on the slightly cooled cake. If desired, top with 1/4 cup of sliced almonds. Serve immediately and enjoy!