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 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp almond extract
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cherry pie filling
Instructions
- 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.
- 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.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the almond extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Transfer approximately two-thirds of the cookie dough into the prepared cake pan, spreading it evenly across the bottom and creating a smooth surface.
- Carefully spread the cherry pie filling over the cookie dough base, leaving a small border around the edges to prevent overflow during baking.
- 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.
- 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.
- 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.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple almond glaze for additional flavor and presentation.
- 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
- Ensure your butter is truly softened but not melted—this is crucial for achieving that perfect, creamy texture when creaming with sugars.
- Don't overmix the batter! Mix just until the ingredients are combined to keep the cookie cake tender and not tough.
- Use high-quality cherry pie filling for the best flavor. If possible, opt for a premium brand or consider making your own homemade filling.
- 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.
- Let the cookie cake cool completely before adding any powdered sugar or glaze to prevent it from becoming soggy.
- 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
