👩🍳 Instructions:
- Preheat oven:
Heat to 180°C (350°F). Grease and line a 9×13-inch (or similar) baking pan. - Prepare batter:
- In a bowl, beat eggs with sugar until pale and fluffy.
- Slowly whisk in oil, milk, and vanilla.
- In another bowl, combine flour, baking powder, and salt, then gently fold into wet mixture until smooth.
- Assemble cake:
- Pour batter into prepared pan and smooth the top.
- Evenly scatter cherries over the batter (they’ll sink slightly while baking – that’s perfect!).
- Bake:
Bake for 30–35 minutes, or until golden and a toothpick comes out clean. - Finish:
Let cool slightly, dust with powdered sugar, slice into squares, and serve.
💡 Tips:
- If using jarred cherries, dry them with paper towels before adding so the cake doesn’t get soggy.
- For extra flavor, sprinkle a little cinnamon sugar over the top before baking.
- This cake keeps well for 2–3 days at room temperature and tastes even better the next day!
Would you like me to give you a yeast-based version (a bit fluffier, like a coffee cake), or do you prefer to keep this quick no-yeast sponge style?
Related Posts:
Pages: 1 2