Sheet Cake with Sour Cherries

This is the recipe of my friend's grandmother who's from Germany. I usually use pitted sour cherries in syrup (you can get them at Trader Joe's® sometimes), but you can also use fresh sweet cherries of course.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 206 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup milk
• 4 eggs
• 4 teaspoons baking powder
• 2 cups confectioners' sugar
• 1 cup unsalted butter
• 3 ¼ cups all-purpose flour
• 2 teaspoons vanilla sugar
• 2 tablespoons unsalted butter
• 2 teaspoons fresh lemon zest
• 1 ¾ (16 ounce) cans pitted sour cherries, drained
• 1 tablespoon confectioners' sugar, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.

Step 2

Combine 2 cups confectioner's sugar, 1 cups plus 2 tablespoons butter, vanilla sugar, lemon zest, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat well after each addition until batter is very foamy, about 10 minutes total.

Step 3

Combine flour and baking powder and beat in alternately with the milk. Spread batter onto the prepared baking sheet, smoothing out with a spatula. Cover with cherries.

Step 4

Bake in the preheated oven until cake is set, about 45 minutes. Allow to cool for about 30 minutes. Dust with 1 tablespoon confectioners' sugar.