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+ 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.
5 from 1 vote
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
  • 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
  • cups granulated sugar
  • 2 eggs beaten well
  • 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
  • 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.

Notes

  • 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
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