Cherry Sheet Cake

Feed a crowd with this easy sheet cake. We used frozen cherries to make a fruit-studded cake that you can throw together even when fresh cherries aren't in season. Spruce it up with a bit of simple whipped cream, and you're set. We used frozen cherries to make a fruit-studded cake that's sweet as can be. Serve it on its own as an afternoon snack or with whipped cream for dessert.

1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet
2 cups all-purpose flour, unbleached
2½ tsp. baking powder
¼ tsp. kosher or sea salt
1 cup raw sugar
3 large eggs
1 tsp. pure vanilla extract
1 lb frozen cherries, thawed and drained

Garnish:
confectioners' sugar (optional)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a 10x15" rimmed baking sheet; line bottom with waxed paper. Butter paper; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).

Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).

To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.

Makes 8 servings.

Cook's Notes: Sprinkle cherries over batter, which will puff up and around the fruit as it bakes.