Cherry Cake Bars

Do yourself a favor and find some cherries!

These bars scream summer and will fly out of the pan.

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Do you all get bored sometimes?

Oh golly, I do.  I get bored when there is nothing on T.V.  I get bored after 2 minutes of my kids fighting {please just GET ALONG}.  I get bored after having cold meat sandwiches for lunch three days in a row.

Saying all of this, people do say I am very content with simple things. And I am really.  You probably don't believe me at this point, but I am.  What I am getting to it is....I do sometimes get bored.  And frankly, lately, looking at the design of this blog had me BORED.

I cannot for the life of me remember when I had last done a major update, but I'm guessing it was when my last child wasn't even a twinkle in my eye.  Three years?  Four years?  Who knows.

I called my designer, gave her my ideas and told her to get to work.  What your seeing now is what we came up with.  I needed something simple.  Something clean.  Something not so 2006.  I hope you like it! 

Enough, techy stuff.  How about these Cherry Cake Bars?

My neighbor texted me last week saying she had a bucket full of cherries and she wanted to share the love.  Yes please!  My heartbeat quickly dropped when I remembered I'd have to pit all those darn things.  Memories flooded my brain of me sitting at the kitchen table shoving a straw into individual cherries for SEVEN THOUSAND HOURS to get the pits out.

Thank god for texting.

I quickly texted another friend asking to borrow her cherry pitter {because I'm cool and have friends with cherry pitters} and thank the Lord she replied back quickly that yes, I indeed could borrow it, as my heart rate slowly went back down.

And after this long drawn out story, I didn't have to do any of the work, as my seven year old saddled up to the table and took over.  He's a stickler for any gadget.

These bars are heavenly.  My kids wanted one after lunch AND dinner every day for about 4 days in a row.  That didn't happen, but they tried.

I love anything that involves a yellow cake and this dessert is just that.  The four eggs gives it such a rich cake flavor.  Top that with cooked down sweet, tart cherries, more cake batter and then that glaze?

Please.

It is a big cake, so I use my trusted jelly roll pan {with a snap-on lid!}.  Please invest in one of these if you don't already have one.  I carry this darn thing everywhere.  It is hands down my favorite pan to bake with.

Make these soon!  If you don't have fresh cherries available, it's okay.  Simply swap them with a can of cherry pie filling.  No need to fret.

Enjoy!

Yield: 18Author: Ally

Cherry Cake Bars

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

Freshly picked and pitted cherries folded into a yummy cake batter...plus a heavenly almond glaze drizzled on top! It will become a your favorite cake of the summer.

INGREDIENTS:

Cherry Filling

• 3 c. fresh, pitted cherries
• 1 c. sugar
• 1/2 c. water
• 1/2 T. cornstarch

Cake Batter

• 1 3/4 c. sugar
• 2 sticks, unsalted butter
• 1 t. vanilla
• 4 eggs
• 3 c. flour
• 1 1/2 t. baking powder

Glaze

• 1 c. powdered sugar
• 2 T. milk, plus more if needed
• 2 t. almond extract

INSTRUCTIONS:

1. In a small saucepan place the cherries, sugar, water and cornstarch. Bring this to a boil for 3-4 minutes, continuing to stir. Then remove from the heat and set aside.
2. Preheat the oven to 350 degrees.
3. Using a stand mixer, cream together the sugar, softened butter and vanilla until smooth. Add in the eggs, continuing to stir.
4. Fold in the flour and baking powder until the batter is smooth.
5. Grease an 11x18 jelly roll pan with cooking spray. Spread 2/3 of the batter into the pan. Then spread the cooled cherries over the batter. Finally, drop the remaining bits of batter on top.
6. Bake for 33-35 minutes or until slightly golden brown or a toothpick inserted comes out clean.
7. In a bowl combine the powdered sugar, milk and almond extract and whisk the glaze until smooth. If too thick, add in another tablespoon or two of milk. You'll want a thin glaze.
8. Drizzle the glaze over the bars. Cut into 18 pieces and serve at room temperature. Great with whipped cream on top!

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