All-Summer Fruit Coffee Cake
A vibrant summer fruit coffee cake with a crunchy cinnamon topping, perfect for brunch or dessert, featuring fresh berries, cherries, peaches, or apples.
Ingredients
Instructions
- Prepare the fruit by slicing or pitting as desired.
- In a bowl, combine brown sugar, flour, and ground cinnamon.
- Cut in the butter or margarine until mixture resembles coarse crumbs.
- Stir in chopped almonds or walnuts.
- Spread a layer of fresh summer fruit in a greased baking dish.
- Sprinkle the cinnamon topping evenly over the fruit.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until topping is golden brown and fruit is bubbly.
Tips & Substitutions
For a delicious twist, consider substituting half of the all-purpose flour with whole wheat flour for added nutrition. If you have other nuts on hand, such as pecans or hazelnuts, feel free to use those instead of almonds or walnuts. Ensure the fruit is ripe for the best flavor, and try using a mix of berries for added color and taste.
Serving Suggestions
Serve the All-Summer Fruit Coffee Cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For breakfast, enjoy it alongside a cup of coffee or tea, or with a fresh fruit salad to complement the flavors. Consider browsing more American recipes for a complete brunch menu.
Storage & Reheating
Allow the coffee cake to cool completely before storing it in an airtight container. It can be kept at room temperature for up to 2 days, or refrigerated for up to a week. To reheat, simply warm it in the oven at 300°F (150°C) for about 10-15 minutes, or microwave individual slices for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of All-Summer Fruit Coffee Cake contains roughly 213 calories, with 1g protein, 19g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but be sure to thaw and drain it well to avoid excess moisture in the cake. This may slightly alter the baking time, so keep an eye on it while baking.
What fruits work best for this recipe?
Summer fruits like peaches, blueberries, strawberries, and raspberries work exceptionally well in this coffee cake. You can also experiment with mixed fruits for a delightful variety.
Can I make this coffee cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also certified gluten-free, and follow the same instructions for a delicious gluten-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).