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.
See the full post here: http://www.bakeat350.net/2018/06/cherry-sheet-cake.html
