Ingredients1 h 5 m servings 302
- Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
- Whisk flour, baking powder, and salt together in a bowl.
- Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
- Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
- Cook's Note:
- The most time-consuming part of the prep work is pitting the cherries. This is easily done by slicing the cherry along its equator with a sharp knife and twisting the two halves. To remove the pit from the half with the cherry, put the edge of the blade into the pit and pull it out.
Per Serving: 302 calories; 8.7 54.1 3.5 22 245 Full nutrition
ReviewsRead all reviews 6
Made this morning. Used the food processor for the batter. I added about a cup more cherries than asked, no problem. I might add an egg next time to make it a little lighter. Overall it was...
The cake was a little crumbly (I couldn't get the butter to the fluffiness desired so that's probably why) but it tasted great and was the perfect non-fussy summer dessert.
After the cherry pitting, this was super fast to make. I used my food processor to mix, and instead of regular milk I substituted buttermilk. I skipped the juice drizzle part. A perfect summert...
I used home-canned cherries and the syrup they were canned in instead of fresh cherries and juice. Tastey; but the think next time I’ll add some spices, I think cinnamon, nutmeg or maybe some c...
Easily adaptable to your own tastes, this recipe is simple and makes for a great cake - not too sweet, just the right amount of tart. I subbed Egg Beaters and a Truvia-blend sugar so it was onl...