Crispy Cherry Sheet Cake
A delightful twist on the classic cherry sheet cake, this recipe adds a crunchy, buttery caramel-coated cornflake topping that elevates both flavor and texture. With a tender base, juicy cherries, and a sweet, crispy layer, this cake is a perfect treat for all ages.
Even the pickiest eaters will be won over by the harmonious combination of buttery flavors, the crunch of cornflakes, and the tanginess of cherries. It's easy to prepare, making it a wonderful choice for family gatherings or a sweet weekend indulgence.
Mix the eggs thoroughly with sugar and salt until well combined.
Add the sour cream to the mixture and stir until smooth.
Gradually add the flour and baking powder.
Whisk until the batter is smooth and free of lumps, resulting in a thick, creamy consistency.
Line a stove tray with baking paper and pour in the batter, spreading it evenly. Distribute the pitted cherries over the batter.
Bake in a preheated oven at 180°C (356°F) for 15-20 minutes.
While the cake is baking, prepare the crunchy glaze.
Combine the butter, 175 g of sugar, and milk in a saucepan. Heat until it begins to boil, then remove from heat.
Stir in the cornflakes until fully coated. Allow the mixture to cool slightly.
Remove the semi-baked cake from the oven and spread the cornflake glaze evenly over the top.
Return the tray to the oven and bake for another 15 minutes until the topping is golden and crispy.
Once baked, remove the cake from the oven and let it cool completely before serving.
Cut into slices, serve, and enjoy!
