Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (21 oz) cherry preserves or cherry pie filling
- 1/2 cup sliced almonds (optional, for topping)
- 1/2 cup powdered sugar (optional, for glaze)
- 1–2 tablespoons milk (for glaze, optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Use a hand mixer or stand mixer for best results.
- Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
- Spread two-thirds of the batter evenly into the prepared pan, smoothing it out with a spatula.
- Spoon the cherry preserves or cherry pie filling evenly over the batter layer, spreading gently without mixing layers.
- Drop spoonfuls of the remaining batter over the cherry layer. It’s fine if some of the cherry shows through.
- Sprinkle sliced almonds over the top, if using.
- Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bars cool completely in the pan.
- (Optional) For the glaze: mix powdered sugar with milk until smooth, then drizzle over the cooled bars before slicing.
Notes
Do not overmix the batter once the dry ingredients are added.
For a nut-free version, omit the sliced almonds.
These bars are easy to freeze and serve later—wrap them tightly and freeze for up to 2 months.
If using cherry pie filling, try to spread the fruit evenly for balanced flavor in each bite.
- Prep Time: 15
- Cook Time: 35