Almond Cherry Sugar Cookie Cake

By srumbel

Almond sugar cookie cake with slivered almonds throughout and topped with cherry frosting. The best sugar cookie you will ever have!
Author: Jen at Baked by an Introvert

Ingredients

• For the Frosting:
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp almond extract
• 1 1/3 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup slivered almonds
• 3/4 cup unsalted butter, softened
• 3 cups powdered sugar
• 3 Tbsp maraschino cherry juice

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in the egg, egg yolk, and almond extract.
In a separate bowl, combine the flour, salt, and baking soda. Stir with a whisk. Add the flour mixture to the butter mixture. Mix just until moistened. Fold in the slivered almonds.
Spread the batter evenly into a 9-inch pie pan. Bake for 25 to 30 minutes or until lightly browned and cooked through. Cool completely on a wire rack.
Make the frosting: Beat the butter and powdered sugar together until smooth. Add the cherry juice, beat until incorporated. Frost the cookie cake as desired.

Notes
For a stronger cherry flavor, mix ½ cup of drained maraschino cherries into the batter with the slivered almonds. Keep in mind this will change the texture of the cake since the cherries will leak moisture into the batter.

Yield: 1 (9-inch) cake