Cherry Butter Cake
Crispy edges, sweet and tart cherries and rich buttery cake come together to create this dessert that is the perfect ending to a BBQ meal.
Servings: 9 servings
Ingredients
Cherry Filling
- ½ cup white sugar
- 1½ Tbsp cornstarch
- 2 Tbsp lemon juice
- ½ tsp vanilla extract
- 3 cups fresh cherries, pitted and cut in half
Cake Batter
- ⅓ cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
Instructions
Cherry Filling
- Combine sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a saucepan.
- Add cherry halves and heat over medium heat until sugar is dissolved and the liquid has thickened, about 5-8 minutes. Set aside.
Cake Batter
- Preheat oven to 350℉.
- Place butter in a brownie pan or square cake pan and place in the oven to melt butter while it preheats.
- Whisk together the flour, sugar, baking powder, and salt.
- Add milk and stir to combine.
- Remove the pan from the oven when the butter is melted.
- Pour the cake batter into the pan of melted butter. Don't stir.
- Pour the cherry filling evenly over the batter.
- Bake for 35-40 minutes or until the cake is baked through and pulling away from the edges.
- Cool in pan for 5 minutes before serving.
- Serve warm with a sprinkle of powdered sugar or a scoop of ice cream.