Easy cherry traybake

    Easy cherry traybake

    (35)
    17saves
    50min


    31 people made this

    About this recipe: This is an easy, fruity traybake that is versatile, too. You can use any fruit filling you wish if cherry is not your favourite. Fruit compotes work well, too.

    Ingredients
    Serves: 24 

    • 225g butter, softened
    • 350g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 310g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 pinch salt
    • 600g cherry fruit filling

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 22x33cm baking dish.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture.
    3. Reserve 2/3 of the mixture and spread the rest into the bottom of the prepared dish. Cover this layer evenly with cherry filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
    4. Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into slices.
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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (35)

    by
    24

    This is a similar recipe to the one my family has been making for years. Our recipe calls for three cups of flour and 1 cup of sugar and an added tsp of almond extract. Other wise the rest of the ingredients are exactly the same. What we've always done is this, we bake it in a jelly roll pan, which is about 10.5 by 15.5 inches, a little larger than a 9x13 pan. Also we don't even try to cover the top of the cherrie pie filling completely, but spread the remaining batter around in a sort of blotchy, swirly pattern so that some cherries are covered and some aren't. The batter spreads even more as the bars bake. Bake at 350 degrees for about 40 minutes. Then we sprinkle on powdered sugar after the cake has cooled. Makes a very pretty and tasty cake dessert.  -  24 Feb 2009  (Review from Allrecipes US | Canada)

    by
    15

    These are delicious, but I agree that 40 minute cook time isn't enough in a 9 x 13 pan, and that they are a little too "cake-like" for my taste. After discovering that, I made it again, only in the cookie sheet I normally use for bars. Way better, not mushy after 40 minutes, and definately a BAR. The topping doesn't cover well at all however, next time I may increase the recipe just a little to have more for the top. I also sprinkled powdered sugar over the top after baking, it looked amazing, all white and red, perfect for the holidays! Yummy!  -  22 Dec 2004  (Review from Allrecipes US | Canada)

    by
    10

    This was easy and very, very delicious. I wouldn't mind cutting the recipe in half next time. It makes a lot...  -  23 Jul 2007  (Review from Allrecipes US | Canada)

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