Simple Fruit & Cake Bars

A Simple Summer Dessert Featuring Your Favorite Fruit — Perfect for 4th of July

This dessert is a summer staple around our house.  We have made these every single summer that I can remember, thanks to the written recipe handed down by my Grandma Balaban.

The best part of this recipe is that it has three steps — make the batter, spread everything in the pan and bake.  What makes it even better is that you can pick up to two different kinds of pie filling to have something for everyone in one dessert and it has an awesome flavor thanks to the extracts used in the batter, which is especially perfect for the 4th of July. Patriotic blueberry and cherry bars anyone?

So please enjoy these Simple and yummy Fruit & Cake Bars at your barbeque this Fourth of July (or any time of the year)!

Simple Fruit & Cake Bars

Ingredients:

2 sticks unsalted butter (softened at room temperature)
2 cups sugar
5 large eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon maple extract
1/4 teaspoon almond extract
1 teaspoon vanilla extract

2 cans of pie filling (Blueberry, cherry, peach or apple will work – I use blueberry and cherry for the 4th of July. Also make sure to buy the “more fruit” kind since it has more fruit in it :-).)

Directions:

Cream butter and sugar in mixer until light and fluffy.

Add eggs, one at a time, beating to incorporate after adding each egg.

Mix in flour, maple extract, almond extract, vanilla extract and baking powder.

Spoon and spread 1/2 of the dough into an un-greased jelly roll pan.

Spread with two cans of pie filling – 1/2 of the pan for each – over the dough.

Drop spoonfuls of the rest of the batter over the pie filling and spread slightly with a spatula to make your own “web-like” dough pattern over the top. Don’t worry if all dough edges are not joined, it will expand as it bakes.

Bake 350 degrees for 30-40 minutes.  Cut into squares once cool and serve.

This is a very moist cake and can be stored without a tight wrapping.  (It might get too soft to eat if stored wrapped tightly for a long time).

Enjoy and happy 4th of July!

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Simple Fruit & Cake Bars

The best part of these Simple Fruit & Cake Bars recipe is that it has three steps -- make the batter, spread everything in the pan and bake. What makes it even better is that you can pick up to two different kinds of pie filling to have something for everyone in one dessert, which is especially perfect for the 4th of July. Patriotic blueberry and cherry bars anyone?

Ingredients:

2 sticks unsalted butter (softened at room temperature)
2 cups sugar
5 large eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon maple extract
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cans of pie filling (Blueberry, cherry, peach or apple will work. I use blueberry and cherry for 4th of July).

Directions:

Cream butter and sugar in mixer until light and fluffy.

Add eggs, one at a time, beating to incorporate after adding each egg.

Mix in flour, maple extract, almond extract, vanilla extract and baking powder.

Spoon and spread 1/2 of the dough into an un-greased jelly roll pan.

Spread with two cans of pie filling - 1/2 of the pan for each - over the dough.

Drop spoonfuls of the rest of the batter over the pie filling and spread slightly with a spatula to make your own "web-like" dough pattern over the top. Don't worry if all dough edges are not joined, it will expand as it bakes.

Bake 350 degrees for 30-40 minutes. Cut into squares once cool and serve.

This is a very moist cake and can be stored without a tight wrapping. (It might get too soft to eat if stored wrapped tightly for a long time).