Cherry Dessert Casserole
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted, softened butter (1 stick)
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 tsp pure vanilla extract
- 1 cup fresh, pitted Bing cherries
- 1 Tbsp powdered sugar (for dusting)
Preheat oven to 350 degrees.
Prepare a 9″ x 9″ cake pan by lightly buttering and flouring the sides and bottom.
In a medium mixing bowl add flour, baking powder and salt; mix and set aside.
In your mixer, using the paddle attachment, cream together butter and granulated sugar; add eggs one at a time, making sure to mix well after each egg.
Add vanilla and then the flour mixture a little at a time.
Stop mixer and scrape sides of bowl with a rubber scraper.
Restart mixer and continue mixing until incorporated.
Use a rubber scraper to transfer mixture to cake pan.
Arrange sliced cherries over the top and bake Cherry Dessert Casserole uncovered at 350 degrees for 45 minutes.
Let cool and dust with powdered sugar.