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Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
Servings:
9
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Ingredients
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1 1/2 cups unsweetened cherry juice
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1/2 (750 ml) bottle Prosecco
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1 1/4 cups white sugar, divided
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1 large egg
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1 (10 ounce) bag frozen dark sweet bing cherries, thawed, divided
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1 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon vanilla extract
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1 tablespoon melted butter
Directions
For syrup, pour cherry juice, Prosecco, and sugar into a saucepan and bring to a boil over medium-high heat. Reduce heat and cook at a lively simmer until syrupy and reduced by at least half, about 40 minutes. Set aside 1 cup cherries for cake; add remaining cherries to syrup; allow to cool. Syrup can be made several days in advance.
Preheat the oven to 350 degrees F (180 degrees C). Line a 9×9-inch square baking pan with parchment.
Stir sugar and egg together in a bowl. Stir in the reserved 1 cup cherries. Add flour, baking soda, salt, vanilla, and butter and stir until flour disappears. Spread into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes. The cake will collapse in the center; this is expected. Cool on a wire rack to room temperature.
Cut cake into squares, and spoon a generous amount of syrup with cherries over each serving. Cake and syrup are best served warm or at room temperature.
I Made It
Nutrition Facts (per serving)
242
Calories
2g
Fat
48g
Carbs
3g
Protein
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Nutrition Facts
Servings Per Recipe
9
Calories
242
% Daily Value *
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
24mg
8%
Sodium
411mg
18%
Total Carbohydrate
48g
17%
Dietary Fiber
1g
4%
Total Sugars
35g
Protein
3g
5%
Vitamin C
9mg
10%
Calcium
14mg
1%
Iron
1mg
6%
Potassium
152mg
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
