Cherry Cake -

5 from 1 vote

Cherry Cake

Sweet, moist cake filled with cherries and drizzled with an almond glaze is a dessert you can pull together with minimal effort.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 339kcal

Ingredients

3 eggs
2 cups sugar
¾ cup butter softened
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1½ cups frozen cherries slightly thawed and roughly chopped

Glaze Ingredients

2 cups powdered sugar
1½ 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. (This pan is my favorite!) Bake for 30-35 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I bake mine for 34 minutes most of the time.)
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.

Nutrition