Cherry Fritter Cake

No ratings yet

This cherry fritter cake is packed full of summer flavor. Its fresh cherry filling is sandwiched between a moist cake and topped with a vanilla bean glaze.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cherry cake, fritter cake

Servings: servings

Author: Brandy O'Neill

Ingredients

For filling:

16 ounces frozen pitted Bing cherries thawed
1/2 cup water
1/3 cup brown sugar
2 tablespoons cornstarch

For cake:

1/3 cup dark brown sugar
3 tablespoons unsalted butter
1 large egg
3 tablespoons applesauce
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plain Greek yogurt
1/3 cup sliced almonds

For glaze:

3/4 cup powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla bean paste

Instructions

For filling:

In a 12-inch skillet set over medium heat, add thawed cherries, water, brown sugar, and cornstarch. Gently mix together.
Simmer gently over medium heat, breaking some of the cherries up while they simmer to create a jam-like consistency. The mixture should look thick and bubbly.
Remove from the heat and set aside.
Note: the cherry mixture should look like pie filling.

For cake:

Preheat your oven to 350 degrees F and spray a 9x9 dish with non-stick cooking spray, set aside.
Add brown sugar and butter to the bowl of your electric mixer. Mix until creamed, about 3 minutes.
Add in egg, applesauce, and almond extract. Mix until combined.
In a medium sized bowl whisk together flour, baking soda, baking powder and kosher salt.
Add dry ingredients to the mixer alternating with the yogurt until fully combined.
Spread half the dough in the bottom of your prepared baking dish, top with cherry mixture and then top with remaining batter. You will have to carefully spread the batter over the top. It's ok if it doesn't cover it 100% but try to cover the best you can.
Sprinkle the top with almonds.
Bake for 35-40 minutes or until the cake is fully cooked and lightly browned on the top.
Remove from the oven, add to a cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.

For glaze:

Right before the cake is about to come out of the oven in a small bowl whisk together all ingredients until smooth. If the mixture is too thick add a little milk to thin it out. If it's too thin add more powdered sugar.

Nutrition