Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper for easy removal.
- In a medium bowl, whisk together flour and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, ½ tsp almond extract, and ½ tsp vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Spread two-thirds of the batter into the prepared pan. Top with cherry pie filling, then dollop remaining batter on top.
- Bake for 30–40 minutes, or until golden brown and a toothpick inserted into the cake portion comes out clean.
- Cool completely on a wire rack.
- In a small bowl, whisk confectioners’ sugar with remaining almond and vanilla extracts. Add milk as needed for a smooth glaze.
- Drizzle glaze over cooled bars, let set, then cut and serve.
Notes
For a richer flavor, use premium cherry pie filling with whole cherries. Add a handful of chopped almonds on top before baking for a little crunch. Bars store well covered at room temperature for up to 3 days or refrigerated for up to 5 days.