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Prep time
25 minutes
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Cook time
45 minutes
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Serves
one 9x13-inch cake
Author Notes
"Cherry Danishes are one of those desserts that I'll immediately point to at the bakery case but that I don't want to attempt to make at home. Braid puff pastry? I can barely braid my own hair, thank you. And while I'm being a little dramatic, turns out that nonconfrontation leads to inno-vation: this Cherry Danish Cake. It's 100% of the flavors and 10% of the work. It's a buttery vanilla cake swirled with cherry jam and topped with a cream cheese icing and sliced almonds, just like a traditional Danish. And yet, it's cake. Heaven."–Sarah Fennel from Broma Bakery
"Sweet Tooth: 100 Desserts to Save Room For" by Sarah Fennel, © 2024. Published by Clarkson Potter.
—Food52
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Cherry Danish Cake by Sarah Fennel
Ingredients
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FOR THE CAKE
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1/2 cup
(1 stick) unsalted butter, at room temperature
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2/3 cup
granulated sugar
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2
large eggs, at room temperature
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2 teaspoons
vanilla extract
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1/2 teaspoon
almond extract
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1 1/3 cups
full-fat sour cream
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1 1/2 cups
all-purpose flour
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1 tablespoon
baking powder
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1/2 teaspoon
salt
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3/4 cup
cherry jam or preserves of choice
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1/4 cup
sliced almonds, for topping
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FOR THE CREAM CHEESE FROSTING
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2 tablespoons
cream cheese, at room temperature
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1 cup
confectioners’ sugar
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2 tablespoons
whole milk
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1/2 teaspoon
vanilla extract
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1/8 teaspoon
salt
Directions
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First, make the cake. Preheat the oven to 350°F. Line a 9x13-inch rectangular baking pan with parchment paper on all sides.
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In a stand mixer fitted with the paddle attachment combine the butter and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
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Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the eggs, vanilla extract, and almond extract and deal and smooth. Add the sour cream (or yogurt) and beat until combined.
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Add the flour, baking powder, and salt. Beat on low speed until combined and no streaks of flour remain. The batter will be thick. Transfer the batter to your prepared pan and use the silicone spatula to spread it evenly to the edges.
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Drop 10 to 12 spoonfuls of the cherry jam on top of the cake batter. Use a butter knife to swirl the jam into the batter.
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Bake until the cake is lightly golden brown on top and a butter knife inserted into the center of the cake comes out mostly clean (a crumb or two attached is okay), 40 to 45 minutes. Place the pan on a cooling rack and allow the cake to cool slightly in the pan.
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Last, make the cream cheese icing. In a medium bowl, whisk the cream cheese, confectioners sugar, milk, vanilla extract, and salt until combined. If the mixture is too thick, put it in the microwave for 10 to 15 seconds. Use the parchment paper to lift the cake from the pan, then transfer the cake to a cutting board. Drizzle the icing over the warm cake, then sprinkle with sliced almonds before slicing and serving.
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