3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21-ounce) can cherry pie filling
1/4 cup powdered sugar, for dusting
Preheat the oven to 350 degrees F. Grease an 11×17-inch rimmed baking sheet (or use non-stick cooking spray). Set aside.
In a large bowl, whisk together the flour,
Place the butter
and both sugars
in the bowl of a stand mixer fitted with the paddle attachment
and beat on medium speed until creamy. Add the eggs,
one at a time,
and mix on low-speed until well blended. Add the vanilla
and almond extract,
Add the flour mixture, a little at a time,
and beat until smooth.
Reserve 1 cup of the batter.
Spread the remaining batter in the baking sheet.
Spoon the cherry pie filling over the top.
Drop the reserved cup of batter by teaspoonfuls over the pie filling. It should look uneven.
When baked, the batter on the bottom rises and creates reservoirs of cherry filling.
Bake for 30-35 minutes, until the batter begins to turn golden. Remove from the oven and let cool completely.
Dust with powdered sugar.
Cut into 2-inch squares.