Cherry Cobbler Cake
Recipe: #25981
April 24, 2017
Categories: Desserts, Cakes, Cookies, Blueberry, Cherry, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day Picnic, Potluck, Valentine's Day, Oven Bake, Vegetarian, Canned Fruit, 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!"
Ingredients
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- FOR GLAZE
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Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
Spray a 15x10 inch baking pan with cooking spray.
Step 3
In a large bowl, cream the butter, about 2 minutes. Add sugar, continue beating around 3 minutes or well creamed.
Step 4
Add eggs, beat until light and fluffy, about 3-4 minutes.
Step 5
Mix in lemon zest and vanilla until combined.
Step 6
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.
Step 7
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).
Step 8
Spread the pie filling evenly over top. Drop remaining dough by tablespoons over filling (do not spread).
Step 9
Bake 30-35 minutes or until golden brown.
Step 10
Cool completely in pan on a wire rack.
TO MAKE THE GLAZE
Step 11
In a small bowl, mix confectioners’ sugar, extracts and enough cream or milk to reach desired consistency; drizzle over cooled bars.
Tips
No special items needed.