Cherry Almond Sheet Cake

This has been the summer of baking with fruit here in the BoB kitchen. Between our CSA and local markets, I have had so much fruit that I feel like I just have to keep baking!

I spotted some gorgeous cherries at our neighborhood market and just couldn’t resist. I had bookmarked a few cherry recipes at the beginning of the summer in anticipation of fresh cherries. So, I rifled through my saved recipes and decided to bake this simple cake.

Cherry Almond Sheet Cake | Bake or Break

This is a nice and sturdy cake that’s quite up to the task of holding up all those cherries. There’s no need to press the cherries into the batter. They will sink a bit and the cake will also rise around them.

I added some sliced almonds because, well, I really like cherries and almonds together. You can toast the almonds a bit before you put them on the cake, but I let them just get a little toasty as the cake baked.

This cake is a study in subtlety. It’s thin and a bit delicate, and it’s full of lovely flavors that aren’t too bold. This is not a cake that will overwhelm you. It’s an excellent choice for a summer dessert or a snack. Top with a dusting of confectioners’ sugar or a dollop of whipped cream.

Cherry Almond Sheet Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 20-25 servings

Cherry Almond Sheet Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 & 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound cherries, rinsed and pitted
  • 1/2 cup sliced almonds
  • confectioners' sugar for dusting

Instructions

Preheat oven to 325°. Butter a 10" x 15" rimmed baking sheet. Line bottom of pan with waxed paper. Butter paper.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Reduce mixer speed to low, and gradually add flour mixture. Mix just until combined. Dough will be thick.

Spread batter evenly in prepared pan. Scatter cherries and almonds over the top of the batter.

Bake 35-40 minutes, or until cake is golden and a pick inserted into the center comes out clean.

Cool in pan 10 minutes. Invert onto wire rack and remove waxed paper. Invert again onto another rack to cool completely before slicing.

Dust with confectioners' sugar, if desired.

Notes

Recipe adapted from Everyday Food.

http://www.bakeorbreak.com/2013/07/cherry-almond-sheet-cake/
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6 Comments

  1. This sounds so simple and delicious!! Lovely recipe!

  2. sara July 24, 2013 Reply

    So yummy! This looks amazing – love love love cherries and almonds!

  3. Tahnycooks July 24, 2013 Reply

    I know we don’t know each other but you instantly just became my best friend! Sheet cake happens to be my favorite type of cake. This looks divine! I seriously can’t wait to try this!

  4. JEP July 24, 2013 Reply

    The cake would be a great dessert for a group get together. Just light enough, sweet and crunchy enough to satisfy the masses…besides being easy to transport after cutting in portions. Jennifer, your style of writing, the words you choose to write your posts are just perfect for what I look for in a food blog post…oh, of course the recipes fit my tastes to a T.

  5. Jennifer,
    I love cherries. I posted a Fresh Cherry Quick Bread on Sunday. I’ll have to try your recipe too.
    Annamaria

  6. Joanne July 24, 2013 Reply

    I’ve been LOVING all your fruit-filled recipes! So inspirational. And this cake is no exception. Almond and cherries are a perfect pair!

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