Cherry Sheet Cake

Name: Cherry Sheet Cake
Prep time: 15 min
Total time: 1 min
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)

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www.marthastewart.com

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Prep Time: 15 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet2 cups all-purpose flour2 1/2 teaspoons baking powder1/4 teaspoon salt1 cup sugar3 large eggs1 teaspoon vanilla extract1 pound frozen cherries, thawed and drainedConfectioners' sugar, for dusting (optional)

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Instructions

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Step 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.

Step 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).

Step 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).

Step 4

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