CHERRY FRITTER CAKE

By 1For_Him

Ingredients

• For the filling:
• 12 12 12 ounces frozen pitted bing cherries
• 1/3 1/3 1/3 cup dark brown sugar
• 1/2 1/2 1/2 cup water
• 2 2 2 tablespoons corn starch
• For the cake:
• 1/3 1/3 1/3 cup dark brown sugar
• 3 3 3 tablespoons unsalted butter
• 3 3 3 tablespoons applesauce
• 1 1 1 large egg
• 1/2 1/2 1/2 teaspoon almond extract
• 1 1 1 cup all purpose flour
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/2 1/2 1/2 cup plain Greek yogurt
• 1/3 1/3 1/3 cup sliced almonds
• For the glaze:
• 3/4 3/4 3/4 cup powdered sugar
• 2-3 2-3 2-3 tablespoons whole milk
• 1/2 1/2 1/2 teaspoon vanilla bean paste

Details

Adapted from mybakingaddiction.com

Preparation

Step 1

For the filling:
In a medium skillet add all ingredients and set over medium heat. While it’s cooking break some of the cherries in half to create a jam like consistency. Cook for about 10 minutes until the mixture is thick and bubbly.
Remove from the heat and set aside. Note: you want the mixture to look like pie filling.

For the cake:
Preheat your oven to 350 degrees and spray an 8×8 dish with non-stick cooking spray, set aside.
In the bowl of your electric mixer add brown sugar and butter. Mix together until creamed – about 3 minutes.
Add in applesauce, egg 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 about 35-40 minutes until the cake is fully cooked and lightly browned on the top.
Remove from the oven, add to cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.

For the 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.