Cherry Pie Bars are not exactly a pie, but a pound cake with a cherry pie filling swirl. They can be made for many different occasions. Whip up this recipe from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.
Cherry Pie Bars
Yield: One 9-by-13-inch pan
2 cups sugar
1 cup butter, softened
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 21-ounce can cherry pie filling
Preheat oven to 350 F. Line a 9-by-13-inch pan with parchment paper. In a stand mixer, or with a hand mixer, cream sugar and butter on low. Add the eggs one at a time. Beat until just combined. Add the flour, baking powder and salt. Spread a little over half the cake batter into the pan. Evenly spread the pie filling over the top, and spoon the rest of the cake batter over the pie filling. ItÕs fine if the cherries show through. Bake 35 minutes or until the top has turned slightly golden. Do not overbake. Allow to cool and slice into squares.
