Ingredients for Buttery Cherry Drop Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup cherry pie filling
- Powdered sugar, for dusting (optional)
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How to Make Buttery Cherry Drop Cake
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or prepare a muffin tin with liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon of almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan, spreading evenly.
- Spoon approximately 1 cup of cherry pie filling evenly over the batter, creating 6-8 dollops (about ¼ cup each).
- For mini muffins: Fill each muffin cup about halfway with batter, top with a teaspoon of cherry pie filling, and cover with the remaining batter.
- Bake the cake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. For mini muffins, bake for 15-20 minutes.
- Let the cake cool completely in the pan before dusting with powdered sugar. Mini muffins can be enjoyed immediately after cooling slightly.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
1205g
Fat
616g
Carbs
220g
