Base layer of cake topped with an oat, coconut and cherry layer

Crunchy Topped Squares

Now, there are probably many traybakes that could be classed as Crunchy Topped Squares, but this one is actually called that. It’s a simple sponge cake layer on the bottom with a crunchy, almost flapjack-like layer spread on top.

As usual, it’s pretty simple and straightforward. Yes, I know I say this with every recipe, but I guess that’s my thing – nice and simple traybake recipes.

Sponge cake topped with an oaty, crunchy, coconut layer sitting on a white plate

The recipe calls for glacé/candied cherries in the topping. And I know that you all seem to be divided every time I include cherries in one of my recipes. So, feel free to leave out the cherries if you’re not a fan. I don’t think these Crunchy Topped Squares will be altered too much by their exclusion. You could add chopped nuts. And, thinking about it, if you were to add chocolate chips instead, I think that would be a perfectly acceptable substitution. And one that I may need to try next time I make these!

No major baking tips for this traybake. Just make sure your butter and eggs are at room temperature before you start. And cream the butter and sugar well, until it’s all nice and light and fluffy. The topping layer comes together easily. And if you don’t have demerara sugar, then any brown sugar would do instead.

Crunchy Topped Squares

A really easy traybake. Sponge cake base, topped with a crunchy oat, cherry, and coconut layer. Crunchy Topped Squares.
Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert, Snack
Servings 9 squares



  • 4 oz or 110g butter
  • 4 oz or 110g caster sugar (superfine sugar)
  • 2 eggs
  • 4 oz or 110g plain flour (all-purpose flour)
  • 1 tsp baking powder
  • pinch of salt


  • 3 oz or 85g butter
  • 2 oz or 55g demerara sugar
  • 1 tbsp golden syrup (or use honey/maple syrup)
  • 2 oz or 55g glacé cherries, chopped
  • 3 oz or 85g dessicated coconut
  • 3 oz or 85g rolled oats


  • Preheat oven to 350F/175C and line an 8inch/20cm square tin with baking parchment.
  • To make the topping: place the butter and sugar in a small saucepan and melt over a low heat. Take it off the heat and stir in the cherries, syrup, coconut and oats.
  • To make the cake: cream the butter and sugar until light and fluffy, then beat in the eggs gradually. Sift the flour, salt and baking powder together and fold into the mixture.
  • Spread the cake mixture over the base of the tin. Then spread the topping evenly over the base.
  • Bake for around 35 minutes or until golden on top.
  • Leave to cool in the tin before slicing into squares. Enjoy!
Keyword cherries, coconut, oats