Description
This Cobblestone Cherry Cake is an easy and nostalgic dessert perfect for a BBQ or Potluck!
Ingredients
Scale
Cake:
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour
- 1 can (21- ounce) can cherry pie filling
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Coat a 9X13-inch baking dish with nonstick spray and set aside.
- In the bowl of your stand mixer, fitted with paddle attachment, mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, baking powder, and salt. Mix for 1-2 more minutes, until smooth, scraping sides of bowl as necessary.
- Turn the mixer to low and add in flour, mixing until just combined.
- Spread two-thirds of the batter into the bottom of the prepared pan. Spread cherry filling evenly on top. Drop the remaining batter by the tablespoon on top of the cherry filling. Bake for 45-50 minutes until edges are golden and center is set.
- Allow the cake to cool in the pan completely.
- For the icing, whisk powdered sugar and milk together in a small bowl and drizzle on top. Allow glaze to set and serve.
Notes
Store airtight at room temperature for up to 3 days.
