Canned Fruit Coffee Cake
A moist, fruity coffee cake featuring canned fruit filling, perfect for breakfast or dessert. Sweet, tender, with a cinnamon-sugar topping, ideal for family gatherings.
Ingredients
Instructions
- Mix together eggs, sugar, corn oil, and orange juice until well combined.
- Add flour, baking powder, and vanilla; mix thoroughly to form a batter.
- Spread half of the batter in a greased 9 x 13-inch pan.
- Spread the canned pie filling evenly over the batter.
- Top with the remaining batter, spreading gently.
- Combine 1/2 cup sugar with cinnamon to make the topping, then sprinkle over the batter.
- Bake at 350°F for 15 minutes, then reduce oven temperature to 325°F and bake for an additional 35 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. You can substitute the corn oil with vegetable oil or melted coconut oil if preferred. Feel free to experiment with different canned fruit fillings like peaches or mixed berries for a twist. Adding a teaspoon of cinnamon to the batter enhances the flavor, reminiscent of recipes like Sourdough Cinnamon Bread.
Serving Suggestions
This coffee cake is perfect for breakfast or brunch and pairs beautifully with fresh fruit or a dollop of whipped cream. Consider serving it alongside coffee or tea for a delightful afternoon treat. It makes a great addition to potlucks or gatherings, alongside other favorites like Cherries On The Snow, for a varied dessert table.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, place slices in the microwave for about 20-30 seconds or warm in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Fruit Coffee Cake contains roughly 602 calories, with 5g protein, 61g carbohydrates, and 38g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of calcium and protein.
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 fresh fruit instead of canned pie filling?
While canned pie filling is recommended for convenience, you can use fresh fruit. Simply cook the fruit with sugar and a bit of cornstarch to create a thick filling. Keep in mind that the moisture content may vary, so adjust baking time accordingly.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter and layer it with the pie filling the night before. Cover it tightly and refrigerate. Bake it the next morning for a fresh, warm coffee cake, perfect for breakfast or brunch gatherings.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum or add it separately to help with the cake's structure. The taste and texture may vary slightly, but it should still be delicious!
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).