Monday, May 14, 2012

Cherry On Top

Hey everyone! When I first saw this dessert I knew I had to make it, it's kind of a cross between a cookie and cake, we decided it's best described as a bar cookie. The base is a thick batter that you have to push around the sheet pan to spread out. It then gets topped with cherry pie filling (and this may just be the best use for canned cherry pie filling!) and is finished with little drops of reserved dough added to the top. The red color is beautiful and you can make it fancier with a dusting of powdered sugar.
It tastes great and I see it as a perfect dessert for the summer holidays! 
Made half a batch and used a 9x13 sheet pan.
I fished all of the cherries out of the can, and only used some of the gel. 

Earl says:
This dough is lick the beater good!
Cherry On Top
3 C A/P flour
1 1/2 tsp baking powder
1 tsp salt
1 C butter, room temp
1 3/4 C sugar
1/2 C brown sugar
4 eggs
1 tsp vanilla
1/4 tsp almond extract
1 (21 oz) can cherry pie filling
1/4 C powdered sugar, to sprinkle on top
  1. Mix flour, baking powder and salt in separate bowl.
  2. Cream butter and sugars with mixer.
  3. Add eggs and extracts, mix well.
  4. Add dry to wet, mix well.
  5. Reserve 1 cup of the batter, spread the rest into a well greased 11x17 sheet pan. You'll need to push it around to make it cover the pan.
  6. Spoon the pie filling over the crust. 
  7. Add sporadic drops of reserved dough to the top. 
  8. Bake at 375 for 30-35 minutes or until dough turns golden brown.
  9. Cool completely and dust with powdered sugar. 
  10. Cut into squares.
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