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Home » Dessert Bars » Cherry Cake Bars

Cherry Cake Bars

Published: Feb 22, 2016 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Cherry Cake Bars

This Cherry Cake Bars recipe is another take on an old fashioned cake bar recipe I shared last year for the Vintage Recipe project. I fell in love with this vintage cake recipe and have been experimenting with it ever since.

Cherry Cake Bars recipe filled with homemade cherry marmalade via flouronmyface.com

So far I have made Peach Pie Bars, Pumpkin Cheesecake Bars,  and Peach Almond Jam Bars. The Peach Almond Jam Bars is the recipe that started it all. I loved the way they turned out so much that I decided to see how many different flavors of this old fashioned jam bars recipe I could come up with.

This Cherry Cake Bars recipe is the fourth. I believe I have a few more versions up my sleeve still to come.

I used a homemade Cherry Marmalade I made to fill these Cherry Cake Bars. If you don't have any cherry marmalade on hand you can use cherry jam or cherry pie filling instead. Or make the Cherry Marmalade and then you can thank me later.

Cherry Cake Bars filled with homemade Cherry Marmalade via flouronmyface.com

Don't let the long list of instructions turn you off. There are 3 steps to make the three layers of these moist and delicious Cherry Cake Bars. The bottom layer is an almond crust. The filling is the cherry marmalade or pie filling or jam. If you want you can change the filling to another flavor. I bet Blueberry Cake Bars would taste wonderful.

There is a moist and fluffy cake layer that is topped off with sliced almonds and just a tiny bit of sugar that makes the top nice and crunchy. You can then drizzle a glaze over the top but you can skip the glaze if you want.

This old fashioned jam bar recipe is made with homemade cherry marmalade. It has 3 layers - a crust layer, a filling layer, a cake layer and a topping via flouronmyface,com

How to make Cherry Cake Bars

 Crust Ingredients

  • 1 cup all purpose flour
  • ½ cup butter softened
  • ⅔ cups packed brown sugar
  • ¼ cup almond meal or finely chopped almonds
  • ¼ teaspoon almond extract

Cake Ingredients

  • ¾ cherry marmalade, cherry jam or cherry pie filling
  • ½ cup of butter softened
  • ⅔ cups granulated sugar
  • 2 eggs, beaten well
  • ⅔ cups of flour
  • ¼ cup almond meal or finely chopped almonds
  • ½ teaspoon almond extract

Topping Ingredients

  • ¼ cup sliced almonds
  • 1 tablespoon sugar

Glaze Ingredients

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ⅛ th teaspoon almond extract

Directions

Make the Crust/Bottom Layer

  1. Cream butter and sugar.
  2. Add flour, chopped almonds and extract.
  3. Mix well. Batter will be thick and crumbly
  4. Prepare an 8x8 inch baking pan by covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight over hanging over the edges.
  5. Spread crust dough into the bottom of the pan then pat down and into the edges with your fingertips.
  6. Bake crust as 350 F. for 10 minutes.
  7. Remove from oven and immediately spread ¾ cup of cherry marmalade, cherry jam or cherry pie filling over the hot crust.
  8. Set aside while preparing the next layer.
  9. Increase oven temperature to 375 degrees.

Make the Cake batter

  1. Cream butter and sugar together and beat on medium for 2 minutes.
  2. Add eggs and extract then beat an additional 2 minutes.
  3. Mix in the flour and almond meal, beating on low until light and fluffy, about 3 minutes.
  4. Drop cake batter by the tablespoon over the top of the peach jam.
  5. Using the back of a spoon carefully spread the batter out to the edges of the pan.
  6. Bake at 375 F. for 25-30 minutes or until top is a golden brown.
  7. Remove from oven and allow to cool completely before cutting.
  8. Once cool cut into 9 or 16 squares.

Make the topping

  1. Mix the sugar with almonds and sprinkle over the top.

Make the Glaze

  1. Mix all the ingredients with a whisk until smooth.
  2. Drizzle over top of cooled bars. Allow glaze to set before serving.
  3. Makes 9-16 servings
Cherry Cake Bars filled with homemade Cherry Marmalade via flouronmyface.com

Cherry Cake Bars

Arlene Mobley - Flour On My Face
This Cherry Cake Bars recipe is another take on an old fashioned cake bar recipe I shared last year for the Vintage Recipe project. I fell in love with this vintage cake recipe and have been experimenting with it ever since.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 16 bars
Calories 328 kcal

Ingredients  

Crust Ingredients

  • 1 cup all purpose flour
  • ½ cup butter softened
  • ⅔ cups packed brown sugar
  • ¼ cup almond meal or finely chopped almonds
  • ¼ teaspoon almond extract

Cake Ingredients

  • ¾ cup cherry marmalade (cherry jam or cherry pie filling)
  • ½ cup butter (softened)
  • ⅔ cups granulated sugar
  • 2 eggs (beaten well)
  • ⅔ cups flour
  • ¼ cup almond meal or finely chopped almonds
  • ½ teaspoon almond extract

Topping Ingredients

  • ¼ cup sliced almonds
  • 1 tablespoon sugar

Glaze Ingredients

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ⅛ teaspoon almond extract
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Instructions 

Make the Crust/Bottom Layer

  • Cream butter and sugar.
  • Add flour, chopped almonds and extract.
  • Mix well. Batter will be thick and crumbly
  • Prepare an 8x8 inch baking pan by covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight over hanging over the edges.
  • Spread crust dough into the bottom of the pan then pat down and into the edges with your fingertips.
  • Bake crust as 350 F. for 10 minutes.
  • Remove from oven and immediately spread ¾ cup of cherry marmalade, cherry jam or cherry pie filling over the hot crust.
  • Set aside while preparing the next layer.
  • Increase oven temperature to 375 degrees.

Make the Cake batter

  • Cream butter and sugar together and beat on medium for 2 minutes.
  • Add eggs and extract then beat an additional 2 minutes.
  • Mix in the flour and almond meal, beating on low until light and fluffy, about 3 minutes.
  • Drop cake batter by the tablespoon over the top of the peach jam.
  • Using the back of a spoon carefully spread the batter out to the edges of the pan.
  • Bake at 375 F. for 25-30 minutes or until top is a golden brown.
  • Remove from oven and allow to cool completely before cutting.
  • Once cool cut into 9 or 16 squares.

Make the topping

  • Mix the sugar with almonds and sprinkle over the top.

Make the Glaze

  • Mix all the ingredients with a whisk until smooth.
  • Drizzle over top of cooled bars. Allow glaze to set before serving.

Recipe Expert Tips

  • Nutrition is for 16 bars

Nutrition

Calories: 328kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 118mg | Potassium: 77mg | Fiber: 1g | Sugar: 30g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Other Recipes using the vintage old fashioned jam bars recipe.

  • Peach Almond Jam Bars

  • Pumpkin Cheesecake Bars

  • Peach Pie Bars

 

More Dessert Bars

  • Best Fudgiest Nutella Brownies
  • Cranberry Pecan Dessert Bars
  • Fresh Blueberry Cheesecake Bars
  • Cheesecake Lemon Curd Berry Crescent Bars
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. 2pots2cook

    October 05, 2016 at 8:24 am

    Great ! Brings back the childhood memories ! Thank you !

    Reply
  2. Liz

    May 09, 2016 at 1:03 pm

    Yum again. So many good bars. Thank you.

    Reply
    • Arlene Mobley

      May 10, 2016 at 12:12 am

      You're very welcome Liz. Thanks for stopping by!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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