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.
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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.
Calories: 328 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 51 mg | Sodium: 118 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 30 g | Vitamin A: 386 IU | Vitamin C: 1 mg | Calcium: 38 mg | Iron: 1 mg
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