Try this Cherry Crisp Coffee Cake recipe, or contribute your own.
- Carbohydrate 31.6993205731003 g
- Cholesterol 17.6267361266139 mg
- Fat 6.77286940404141 g
- Fiber 0.313824061358417 g
- Protein 1.10291458318745 g
- Saturated Fat 4.17925981854716 g
- Serving Size 1 1 square (61g)
- Sodium 1229.85614227059 mg
- Sugar 31.3854965117418 g
- Trans Fat 0.504508148561726 g
- Calories 186 calories
Step-by-step
- Beat together the butter and sugars until creamy.
- Add the eggs and beat again.
- Stir together the salt, baking powder, and flour.
- Slowly add to the butter mixture until completely mixed in.
- Line a 15x10 baking sheet with foil and spray with non-stick spray.
- Spread the dough in the pan even with a spatula.
- Top the dough with the pie filling.
- Mix together the flour, oats, brown sugar, and melted butter.
- Sprinkle over the pie filling.
- Bake at 350 degrees for 30-35 minutes.
- Let cool.
- Mix together the powdered sugar and water.
- Drizzle over the cooled cake.
- Cut into 36 squares.
Adapting the Base for Dietary Needs
When swapping standard all-purpose flour for gluten-free 1-to-1 baking blends, ensure the flour mix contains xanthan gum to provide the structural elasticity lost without gluten. Dairy-free butter substitutes behave similarly to dairy butter when creamed with sugar at room temperature, though plant-based sticks often soften faster in warm kitchens and require refrigeration beforehand.
Sheet Pan Dynamics and Heat Distribution
Lining a 15x10-inch baking sheet with foil prevents sticking while allowing easy removal of the 36 cut squares once cooled. Dark metal pans absorb heat more aggressively than light aluminum, potentially scorching the edges before the center sets at 350 degrees.
Preserved Versus Fresh Fruit Considerations
Canned pie filling contains pre-gelatinized starches that hold their shape during baking without releasing excessive moisture into the surrounding dough. Fresh cherries require tossing with cornstarch or tapioca flour to bind their natural juices, preventing a soggy crumb structure beneath the oat streusel.
