Cherry Sheet Cake
I would call it the simplest and tastiest cherry cake - I didn't have high hopes when I started making it, it seemed too simple and the ingredients a bit mundane. But that's until I tasted it - I said I can't - how tender, fragrant and tasty it is.
I really liked the lemon aroma in combination with the cherry flavor - so I would recommend not to skip the lemon peel, it has its charm here.
Of course you can use any other fruit here - strawberries, cherries, apricots, apples, etc.
Pit the cherries and drain the juice.
In a bowl pour the milk, oil, sugar, add eggs and mix well with a whisk.
Put flour and baking powder, mix well so they are not lumpy.
Grate the lemon peel and add it to the dough, stir.
The dough should be like a thicker cream.
Spread the stove tray with baking paper and pour the dough into it, level it and distribute it evenly over the entire surface.
Place the cherries (or other fruits) on top and bake at 180 degrees for about 30-40 minutes.
When it has browned nicely and passed the toothpick test, take it out of the oven and let it cool directly in the pan.
Then portion, powder with powdered sugar and enjoy.
Good appetite!
