Cherry Sheet Cake

For some reason, making this cherry sheet cake made me think of the Seinfeld episode when Mr. & Mrs. Contanza were totally offended having NOT been served cake at Susan's parent's house...


Maybe because this cake is so easy, it's the perfect cake to whip up for company. It's simple...no piped flowers, no cookie dough filling, no unicorns...just cake. Well, and cherries. It almost feels vintage-y.

Summer rolls around and I go cherry CRAZY. I've always loved cherries because they're so happy and cheerful, cherry pie has always been my favorite pie, but I didn't eat a lot of cherries until recently.

You see...I believed the lies (LIES, I tell you) that you really don't need a cherry pitter. A paper clip or a straw and a bottle work just as easily. WRONG. I bought this 6-cherry pitter and it changed MY LIFE. (No exaggeration, but possibly dramatic.) Now, it's cherries all the time around here. Mostly, I eat them plain, but easier pitting means easier baking, too

For this cake, I lined the pan with parchment to easily lift it out of the pan. Leave a little overhang on the short end for handles.

Pit the cherries. Every so often, one of the pits doesn't come out. When I'm baking, I count the pits and then use a paring knife to split the cherry and remove the pit. The cake looks pretty with both whole and half cherries.

The cake batter is thick, so use an offset spatula to spread evenly.

Then, add the cherries on top.

The batter envelops the cherries, but they don't sink. It can cool in the pan for a few minutes, then use the parchment "handles" to lift the pan to a wire rack to cool completely.

Look at that little heart-shaped cherry! ♥

To serve, cut into wedges or squares and dust with powdered sugar.

Cherry Sheet Cake
{serves 12, adapted from Everyday Food}

2 cups unbleached, all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 cup sugar
3 eggs
2 teaspoons vanilla bean paste (or extract)
2 cups pitted cherries
powdered sugar

Preheat oven to 325. Use shortening to grease a 10x15" rimmed cookie sheet. Line with parchment, leaving a bit of an overhang on the short ends. Grease the parchment.

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

Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping sides and bottom of the bowl after each addition. Mix in the vanilla.

On low speed, add the flour in two additions, mixing just until combined. Dollop the batter into the prepared pan. Use an offset spatula to smooth evenly.

Scatter cherries on top, pressing down slightly. Bake for 35-40 minutes, or until the center bounces back when pressed. Cool in the pan for 10 minutes, then lift out of the pan and onto a wire cooling rack to cool completely.

Dust with sifted powdered sugar before serving.

This cherry sheet cake is perfect for weeknight dinners, tea, or even a picnic! Don't upset the Contanzas - serve cake!