Hi all, how the heck are ya? Can’t believe it’s Wednesday again already. In our house, that means…Modern Family night! Woo-hoo! It’s also Recipe of the Week day, which I’m seriously considering calling Recipe Rip-Off Wednesday, because I almost always share with you a recipe that I’ve seen somewhere else, but tweaked to make it work for our family. What do you think? Good idea? Lame-o? G’ahead…you can tell me.
So here’s my Recipe Rip-off for this week. Ever heard of the Farm Chicks? Love ’em. They really inspired me to start this blog when I first saw them in Country Living magazine, and then met them at the first Country Living Fair. Anyway, they have a book called Farm Chicks in the Kitchen where I got this recipe. They called it a Cherry Breakfast Swirl, and suggest serving it, obviously, for breakfast. I tweaked it just a bit to add more cherry filling, but felt (even without the extra pie filling) that it was just too sweet for breakfast. So I renamed it, and recommend serving it with a scoop of vanilla ice cream for dessert. Here’s my version:
Cherry Vanilla Sheet Cake
1 1/2 c. sugar
1 c. unsalted butter
1 tsp. almond extract
1 tsp. vanilla extract
3 c. flour
1 1/2 tsp. baking powder
2 cans cherry pie filling
1/2 c. sliced almonds
Butter a large jelly roll pan.
Cream the sugar and butter until fluffy.
Beat in the almond and vanilla extracts, along with the eggs.
Beat in the flour and baking powder.
Spread 2/3 batter into the prepared jelly roll pan (it will look thin).
Scatter spoonfuls of the cherry pie filling over the top and swirl it a bit with the back of a spoon.
Top with tablespoons of the remaining batter. Flatten the mounds of batter slightly so the peaks don’t burn.
Sprinkle the sliced almonds on top.
Bake 350 for about 30 minutes.
Serve warm with vanilla ice cream. Serves a crowd!