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Cherry Snack Cake

1 cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

¼ cup whole milk

½ teaspoon vanilla extract

1/8 teaspoon almond extract

2/3 cup plus 1 tablespoon sugar

6 tablespoons butter, softened

1 large egg

8 ounces dark sweet cherries (about 1 ½ cups), stems removed, pitted and patted dry


1. Preheat oven to 350 degrees. Grease 8” x 8” metal baking pan; dust with flour.

2. On waxed paper, combine flour, baking powder and salt. In 1 cup glass measuring cup mix milk with vanilla and almond extracts.

3. In medium bowl, with mixer at low speed, beat 2/3 cup sugar with butter until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to medium-low; add egg and beat until blended.

4. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Beat just until batter is smooth. Occasionally scraping bowl with rubber spatula.

5. Spoon batter into pan; spread evenly. Place cherries on top of batter; sprinkle with remaining 1 tablespoon sugar. Bake cake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

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