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Category: Bars
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
4 larges eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional (my addition)
1 (21-ounce) can cherry pie filling
1/4 cup powdered sugar, for dusting
Preheat the oven to 350 degrees F. Grease an 11x17-inch rimmed baking sheet (or use non-stick cooking spray). Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Add the eggs, one at a time, and mix on low speed until well blended. Add the vanilla and almond extract, if using. Add the flour mixture, a little at a time, and beat until smooth. Reserve 1 cup of the batter.
Spread the remaining batter in the baking sheet. Spoon the cherry pie filling over the top. Drop the reserved cup of batter by teaspoonfuls over the pie filling. It should look uneven. When baked, the batter on the bottom rises and creates reservoirs of cherry filling.
Bake for 30-35 minutes, until the batter begins to turn golden. Remove from the oven and let cool completely. Dust with powdered sugar. Cut into 2-inch squares.
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CHERRY SLICES
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Category: Bars
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
4 larges eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional (my addition)
1 (21-ounce) can cherry pie filling
1/4 cup powdered sugar, for dusting
Preheat the oven to 350 degrees F. Grease an 11x17-inch rimmed baking sheet (or use non-stick cooking spray). Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Add the eggs, one at a time, and mix on low speed until well blended. Add the vanilla and almond extract, if using. Add the flour mixture, a little at a time, and beat until smooth. Reserve 1 cup of the batter.
Spread the remaining batter in the baking sheet. Spoon the cherry pie filling over the top. Drop the reserved cup of batter by teaspoonfuls over the pie filling. It should look uneven. When baked, the batter on the bottom rises and creates reservoirs of cherry filling.
Bake for 30-35 minutes, until the batter begins to turn golden. Remove from the oven and let cool completely. Dust with powdered sugar. Cut into 2-inch squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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