I’m not the biggest
of pie fans, but I’ve always liked cherry pie, because of the cherries. As a kid, I’d leave the crust and just scoop out
the cherry deliciousness, much to my mother’s dismay. She was known for her flaky crusts, you see,
and I think this was somewhat of an insult.
When I saw a recipe for Cherry Pie Bars on the Recipe Critic’s blog, I
knew they were in my future. What I didn’t
know is that I don’t own the 15”x10”x1” pan called for in
the original recipe. There was an option
to make them in a 9”x13” pan, so that’s the path I took.
What I ended up with were not the bar cookies for which I’d hoped, but
instead a moist and delicious cherry-filled coffee cake. So I’ve renamed the recipe to suit the pan
and end results. I suspect this would
look very pretty on a Christmas brunch buffet.
Cherry Pie
Coffeecake Bars
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt
1 (21-ounce) can cherry pie filling
Glaze
1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 Tbsp. milk
Preheat oven to 350°F.
2 cups sugar
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt
1 (21-ounce) can cherry pie filling
Glaze
1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 Tbsp. milk
Preheat oven to 350°F.
Cream together
butter and sugar. Add eggs and beat well. Beat in extracts.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until just combined. Do not over mix.
Grease a 9”×13” pan. Spread 3 cups batter along the bottom of the pan. Top with pie filling and spread to the edges with an offset spatula. Drop remaining batter in dollops on top of pie filling.
Bake for 35-42 minutes or until toothpick comes clean. Cool in pan on wire rack. Combine glaze ingredients and drizzle over the top.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until just combined. Do not over mix.
Grease a 9”×13” pan. Spread 3 cups batter along the bottom of the pan. Top with pie filling and spread to the edges with an offset spatula. Drop remaining batter in dollops on top of pie filling.
Bake for 35-42 minutes or until toothpick comes clean. Cool in pan on wire rack. Combine glaze ingredients and drizzle over the top.
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8 comments:
These sound soooooooo good. Great recipe. I would love for you to link up to my ongoing party - Inspire Me Tuesday - -http://www.astrollthrulife.net/2013/12/195th-inspire-me-tuesday.html. Hope to see you there. Hugs, Marty
OMG Pattie, that looks delicious...we are having coffee hour, Thursday, so this is what I am baking. So perfect for this time of year...and I will serve it on green plates!
Pattie, I wish I had one of these right now! Yum!
xo
Sheila
I thought I'd be in trouble as soon as I saw Coffeecake in the title. I am! They look so yummy Pattie. I sure could use one about now!
Thank you so much for sharing, Pattie...
Feliz Natal!!! Que a manjedoura do seu coração esteja pronta para receber o Menino Jesus que irá nascer!!!
Um ano novo repleto das bençãos de Deus!!!
Doce abraço, Marie!
Marigene told me that I needed to check this recipe out, and I see why now!!! My goodness, that sounds and looks good!!! I love cherry pie (and pie LOVE crust!!!), but this could be a great sub!
Merry Christmas, Pattie!
Your Cherry Pie Coffeecake Bars look delicious, wish I had one right now. Thank you so much for sharing with Full Plate Thursday, have a special week!
Miz Helen
This looks absolutely amazing! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/12/try-new-recipe-tuesday-december-24.html Merry Christmas!
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