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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky Ingredients:
1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries |
3/4 cup butter, softened |
1-3/4 cups sugar |
3 eggs |
2 teaspoons grated lemon peel |
1-1/2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1-1/4 cups milk |
topping: |
1 package (8 ounces) cream cheese, softened |
2 tablespoons lemon juice |
2 teaspoons grated lemon peel |
3-1/2 to 4 cups confectioners' sugar |
Directions:
1. Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping. Yield: 12-15 servings.
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