Cherry Cobbler Cake
April 24, 2017
Categories: Desserts, Cakes, 13x9 Sheet, Cookies, Fancy/Entertaining, Fruit, Blueberry, Cherry, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Picnic, Potluck, Valentine's Day, Winter, Oven Bake, Vegetarian, Canned Fruit, Make it from scratch, Bars, Flour, Kosher Dairy more
"Same idea as a cobbler only it's a cake! You can use any flavor pie filling to switch it up, cherry is my favorite of mine!"
- FOR GLAZE
- Serving Size: 1 (32.8 g)
- Calories 136.3
- Total Fat - 5.8 g
- Saturated Fat - 2.7 g
- Cholesterol - 23.1 mg
- Sodium - 175.3 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0.5 g
- Sugars - 8.4 g
- Protein - 2.1 g
- Calcium - 26.7 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 350°.
Spray a 15x10 inch baking pan with cooking spray.
In a large bowl, cream the butter, about 2 minutes. Add sugar, continue beating around 3 minutes or well creamed.
Add eggs, beat until light and fluffy, about 3-4 minutes.
Mix in lemon zest and vanilla until combined.
In a bowl, combine flour with salt. Gradually add in the flour to creamed mixture, beating on low speed until combined, about 1 minute or a little more.
Spread about 3 cups of the creamed mixture into bottom of the baking pan, then spread out evenly (this make take a few minutes and it will not be a thick layer).
Spread the pie filling evenly over top. Drop remaining dough by tablespoons over filling (do not spread).
Bake 30-35 minutes or until golden brown.
Cool completely in pan on a wire rack.
TO MAKE THE GLAZE
In a small bowl, mix confectioners’ sugar, extracts and enough cream or milk to reach desired consistency; drizzle over cooled bars.
Tips & Variations
No special items needed.