Fruit Coffee Cake
A moist and fruity coffee cake with cinnamon, topped with brown sugar and nuts, perfect for breakfast or brunch gatherings, offering a delightful blend of flavors.
Ingredients
Instructions
- Grease your mixing bowl, then add all of the ingredients.
- Mix with a spatula only.
- Pour the batter into a greased but not floured 9 x 13-inch cake pan.
- Sprinkle with brown sugar and finely chopped nuts, if desired.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a tablespoon of lemon zest to the batter. If you don't have pie filling, you can substitute with fresh fruit or homemade fruit preserves. For a crunchier topping, use toasted nuts or even granola instead of chopped nuts. This cake is simple to make and pairs beautifully with Simple Peanut Butter Cookies for dessert variety.
Serving Suggestions
Serve the fruit coffee cake warm or at room temperature, and it makes a delightful breakfast or snack option. It pairs well with coffee or tea, and a dollop of whipped cream or a scoop of vanilla ice cream can elevate it as a dessert. For a complete meal, consider serving it alongside a fresh fruit salad or a light yogurt parfait. Browse more American recipes for creative breakfast ideas.
Storage & Reheating
Store leftover fruit coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. To reheat, simply place individual slices in the microwave for 15-20 seconds, or warm the whole cake in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Coffee Cake contains roughly 279 calories, with 4g protein, 44g carbohydrates, and 11g fat. It is a good source of vitamin C (16% of the Daily Value).
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 a different type of pie filling?
Absolutely! You can use any flavor of pie filling you prefer, such as blueberry, peach, or even mixed berry. Each will give the cake a unique flavor profile, so feel free to experiment with your favorites.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your pie filling is also gluten-free to maintain the integrity of the recipe. The texture may vary slightly, but it should still taste delicious!
Can I make this cake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before pouring it into the pan and baking. This way, you can enjoy a freshly baked cake in no time!
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).