Ingredients

The following ingredients have 4 Servings
  • 113 g (½ cup) unsalted butter, softened
  • 113 g (½ cup) shortening (I used Stork Block)
  • 350 g (1 ¾ cups) sugar
  • 1 ½ tsp baking powder
  • ½ teaspoon salt
  • 3 medium eggs
  • 1 tsp almond extract
  • 375 g (3 cups) flour (all purpose / plain)
  • 600 g (21oz) cherry pie filling
  • (200g) 1 ½ cups powdered sugar icing sugar
  • 1 tsp vanilla bean paste
  • Lemon juice or milk as needed

Instruction

  • Preheat the oven to 180C (350F). Cream the butter and shortening using an electric hand mixer or a stand mixer.
  • Add sugar, baking powder and salt. Beat until combined, scraping side of bowl occasionally.
  • Beat in eggs and almond extract until combined.
  • Gradually add the flour, mixing it in. You can use a spoon to stir in the last of the flour.
  • Spread enough batter into a non-stick 15x10 baking pan to cover the base, using an offset spatula. The batter will be quite soft.
  • Bake for 12 minutes then spread the cherry pie filling over the crust.
  • Spoon the reserved batter in small mounds over the pie filling, leaving some gaps as it will spread while baking.
  • Bake for a further 25- 30 minutes or the crust just starts to colour.
  • Combine the ingredients for the icing, adding as much lemon juice or milk as need to create a pourable glaze.
  • Drizzle over the cherry kuchen bars once they have cooled down slightly (in the pan).
  • Slice and enjoy!