The July issue of Southern Living arrived in my mailbox a couple of weeks ago and every since I’ve been waiting for an opportunity to try out this scrumptious Cherry Cake with Buttermilk Powdered Sugar Glaze. Last weekend’s Fourth of July family barbecue at my brother’s barn (yes, we had an awesome picnic in the barn out of the RAIN) was the perfect time to share this dessert. This moist and rich cake is basically a pound cake made in a sheet cake pan. Fresh pitted cherries and a sweet glaze crown the top making this cake suitable to serve as dessert or as a brunch coffee cake.
So, you might think that having a picnic in a barn is a little strange, but it was a perfect setting for our rainy day. The horses were banned from the stable for a few hours while a long row of tables were set up in the barn’s breezeway to hold the bounty of food. My brother smoked ribs and pork shoulder that was so good I think he’s about ready for one of those BBQ competitions! (Sorry, I didn’t get any photos of all that wonderful BBQ and other food!) Please indulge me just a bit while I brag on my 10-year-old niece, Robin the Equestrienne. She and her mare, Lily, are such pros that she’s about to run out of space in the barn loft to display all the ribbons she’s won over the past couple of years. 🙂
More cherry dessert recipes!
Fresh summer cherries are the best for making delicious desserts! Here are a few I think you may enjoy:
- Rustic Cherry Tart
- Cherry Chocolate Chunk Bread
- Cherry Cobbler
- Cherry Pot Pies
- Chocolate Chip Cherry Bars
- More dessert recipes!
- 1 cup butter, softened
- 2 cups plus 1 teaspoon sugar, divided
- 4 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond or vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup milk
- 3 cups fresh cherries, pitted and halved
- 1/2 cup plus 2 tablespoons powdered sugar
- 3 tablespoons buttermilk
- Preheat oven to 325 degrees. Grease (with butter) and flour a 9x13 inch cake pan.
- Add softened butter to bowl of stand mixer and beat on medium until fluffy. Gradually add 2 cups sugar, and beat until well blended. Add eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl as needed.
- Add lemon juice and almond or vanilla extract and blend well. Increase speed to medium-high, and beat for 1-2 minutes or until pale yellow.
- In a separate bowl, whisk together baking powder, salt, and 3-1/2 cups flour. With mixer on low speed, add flour mixture to batter alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pan.
- Toss cherries with remaining 2 tablespoons flour and 1 teaspoon sugar. Sprinkle evenly on top of batter.
- Bake for 1 hour to 1 hour and 10 minutes or until set and browned on top. Cool on a wire rack for 1 hour before glazing.
- Whisk together powdered sugar and buttermilk until smooth. Drizzle over cake and let stand until glaze sets (about 5 minutes). Cut into squares.
Southern Living, July 2015
Tip: Line bottom and sides of 9x13-inch pan with aluminum foil, allowing 2 to 3 inches of foil to extend over sides. Butter foil and sprinkle with flour. Pour batter into ban and bake. After glazing, lift cake from pan with foil and cut into squares.
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Amount Per Serving: Calories: 125 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 63mg Sodium: 200mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 2g