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Cherry Almond Sheet Cake
Cherries and almonds are the perfect pairing in this easy sheet cake recipe!
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 pound (454 g) cherries, rinsed and pitted
- ½ cup sliced almonds
- confectioners' sugar for dusting, optional
- sweetened whipped cream for serving, optional
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Instructions
- Preheat oven to 325°F (160°C). Butter a 10" x 15" rimmed baking sheet. Line the bottom of the pan with parchment paper, and then butter the paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the almond extract.
- Reduce mixer speed to low, and gradually add the flour mixture. Mix just until combined. (The dough will be thick.)
- Spread the batter evenly in the prepared pan. Scatter the cherries and almonds over the top of the batter.
- Bake 35-40 minutes, or until the cake is golden and a pick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then invert onto a wire rack and remove the parchment paper. Invert again onto another rack to cool completely before slicing.
- Dust with confectioners' sugar and/or top with sweetened whipped cream, if desired.
Notes
- Recipe adapted from Everyday Food.
- Store in an airtight container at room temperature up to 4 days.
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