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Almond Cherry Sugar Cookie Cake

Almond Cherry Sugar Cookie Cake

Prepare to have your taste buds blown away by the most irresistible dessert you'll make this year! Imagine the perfect fusion of a soft, buttery sugar cookie and a decadent cherry-filled cake that will make your guests think you're a professional pastry chef. This Almond Cherry Sugar Cookie Cake is not just a dessert—it's a culinary experience that combines the comforting warmth of classic American baking with a touch of gourmet elegance that will have everyone begging for the recipe.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings

Ingredients

  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1 cup brown sugar
  4. 2 eggs
  5. 1 tsp almond extract
  6. 3 cups flour
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 cup cherry pie filling

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal.
  2. In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
  3. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the almond extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of dry ingredients.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
  6. Transfer approximately two-thirds of the cookie dough into the prepared cake pan, spreading it evenly across the bottom and creating a smooth surface.
  7. Carefully spread the cherry pie filling over the cookie dough base, leaving a small border around the edges to prevent overflow during baking.
  8. Crumble the remaining cookie dough over the cherry filling, creating a rustic, uneven top layer that allows some of the cherry filling to peek through.
  9. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
  10. Remove from the oven and let the cookie cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  11. Optional: Once cooled, dust with powdered sugar or drizzle with a simple almond glaze for additional flavor and presentation.
  12. Slice into wedges and serve. Best enjoyed warm or at room temperature, and can be stored in an airtight container for up to 3 days.

Tips

  1. Ensure your butter is truly softened but not melted—this is crucial for achieving that perfect, creamy texture when creaming with sugars.
  2. Don't overmix the batter! Mix just until the ingredients are combined to keep the cookie cake tender and not tough.
  3. Use high-quality cherry pie filling for the best flavor. If possible, opt for a premium brand or consider making your own homemade filling.
  4. Check the cake's doneness by looking for golden brown edges and a slightly soft center. Remember, it will continue cooking slightly after removing from the oven.
  5. Let the cookie cake cool completely before adding any powdered sugar or glaze to prevent it from becoming soggy.
  6. For an extra flavor boost, toast some sliced almonds and sprinkle them on top before serving for added crunch and nutty flavor.

Nutrition Facts

Calories: 406kcal

Carbohydrates: 79g

Protein: 5g

Fat: 19g

Saturated Fat: 12g

Cholesterol: 78mg

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