Fruit-filled Coffee Cake
From dynie 15 years ago
- 50 minutes to make
- Serves 15
This awesomely moist fruit-filled coffee cake is great for breakfast or a dessert! You can fill it with thickened fresh fruit, canned, or even pie filling. It speeds up the process if you have the fruit thickened and chilled before you assemble. Read more I like to have that out of the way the day before. See less
Ingredients
- __Preheat oven 350* shopping list
- 4 cups apples, apricots, peaches, chopped pineapple or whole berries shopping list
- 1 c. water shopping list
- 2 tablespoons lemon juice shopping list
- 1 1/4 cups sugar shopping list
- 1/3 cups cornstarch shopping list
- _________________________ shopping list
- 3 cups all-purpose flour shopping list
- 1 cup sugar shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 cup butter (softened) shopping list
- 2 eggs, slightly beaten shopping list
- 1 cup milk shopping list
- 1 teaspoon vanilla shopping list
- _________________________ shopping list
- 1/2 cups sugar shopping list
- 1/2 cups all-purpose flour shopping list
- 1/4 cups butter or marg.(softened) shopping list
How to make it
- In a saucepan, combine choice of fruit and the water.
- Simmer, covered,about 5 minutes or until fruit is tender.
- Stir in lemon juice.
- Mix the 1-1/4 cups sugar and cornstarch; stir into fruit mixture.
- Cook and stir until thickened and bubbly.
- Cool.
- _________________________
- In a mixing bowl, stir together the flour, sugar, baking powder, salt, and cinnamon.
- Cut in the 1 cup butter or marg.until mixture resembles fine crumbs. Combine eggs, milk, and vanilla.
- Add to flour mixture, mixing until blended.
- Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans.
- _________________________
- Spread the cooled fruit mixture over the batter.
- Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible
- _________________________
- Combine the 1/2 cup sugar and 1/2 cup flour
- cut in the 1/4 cup butter until mixture resembles coarse crumbs. . Sprinkle mixture over batter in pan.
- Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done.
- Cool. (or not... )
The Rating
Reviewed by 5 people-
This sounds like a wonderful coffee cake recipe Dynie! Especially if you can change up your fruit to suit your needs. Do you think you could use canned peaches, apricots, mango etc.?
auntybea
in Vernon loved it
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I made this last night to have for Mothers Day..I had a piece in advance
It is so moist
Michael
trigger
in loved it
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thanks I think this is a keeper!
magali777
in Mexico loved it
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