Cherry Cobblestone Cake

By Shelly J

Prep Time:

15m - 20m

Bake/Cook Time:

45m - 50m

Yield:

Serves 12

This easy Cherry Cobblestone Cake recipe feeds a crowd. It’s great served with a cup of coffee in the morning, or as a sweet treat after dinner. The butter batter and the sweet cherry filling pair beautifully together.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Cake

1 cup butter, room temperature
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
4 eggs
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups all-purpose flour*
1 can (21-oz) can cherry pie filling

Glaze

1 cup Dixie Crystals Confectioners Powdered Sugar
1 tablespoon milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Coat a 9X13-inch baking dish with nonstick spray and set aside.
In bowl of your stand mixer, fitted with paddle attachment, mix butter and sugar together for 2 minutes. Add vanilla, eggs, baking powder, and salt. Mix for 1-2 more minutes, until smooth, scraping sides of bowl as necessary.
Turn mixer to low and add in flour, mixing until just combined.
Spread two-thirds of batter into bottom of prepared pan. Spread cherry filling evenly on top. Drop remaining batter by tablespoon onto top of cherry filling. Bake for 45-50 minutes until edges are golden and center is set.
Allow to cool in the pan completely.
For the glaze, whisk powdered sugar and milk together in a small bowl and drizzle on top. Allow glaze to set and serve.
Store airtight at room temperature for up to 3 days.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

Rate & Review