A cherry snack cake with canned cherries! Fluffy and tender vanilla cake topped with sweet cherries makes a from scratch dessert prepped in less than 10 minutes.
1cupdark sweet or sour cherries(canned, drained well) 8 ounces
Instructions
Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 2-3 minutes. 1/2 cup unsalted butter, 1/2 cup granulated sugar
Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined. 3 large eggs, 2 teaspoons vanilla extract
In a small bowl combine flour, baking powder, and salt. 1 1/2 cups cake flour, 2 teaspoons baking powder, 1/4 teaspoon salt
With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix. 2 tablespoons milk
Pour batter into prepared pan and spread evenly. Top with drained cherries and spread evenly. 1 cup dark sweet or sour cherries
Bake for about 40-45 minutes, or until a toothpick comes out clean. Let the cake rest for about 10 minutes then transfer to a wire rack.
Notes
Check the canned cherries to make sure all stems and pits are removed.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **