Fruit Filled Coffee Cake
A moist, fruity coffee cake layered with cherry, blueberry, peach, raspberry, or apple pie filling, perfect for breakfast or dessert, appealing to fruit lovers and cake enthusiasts.
Ingredients
Instructions
- Combine sugar, oil, and eggs in a mixing bowl.
- Beat and blend the mixture well until smooth.
- Add flour, salt, and baking powder; blend together thoroughly.
- Pour half of the batter into a greased 9 x 13-inch pan.
- Spread the can of pie filling evenly over this layer.
- Pour the remaining batter on top of the fruit filling.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. You can substitute half the oil with applesauce for a healthier version. If you want a different flavor, try using blueberry or peach pie filling instead of cherry. Ensure your baking powder is fresh for optimal rise. This cake can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
This coffee cake is perfect for breakfast or as a sweet snack with coffee or tea. Serve it warm, dusted with powdered sugar or accompanied by a dollop of whipped cream. It pairs beautifully with Her Majesty Cake for a delightful dessert table. Consider adding a side of fresh fruit for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Filled Coffee Cake contains roughly 666 calories, with 2g protein, 33g carbohydrates, and 61g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2232mg per serving (97% 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 fresh fruit instead of pie filling?
Yes, you can substitute fresh fruit, but you'll need to add sugar and cornstarch to thicken the mixture. Use about 2 cups of fresh fruit and mix with 1/4 cup sugar and 1 tablespoon cornstarch before spreading it on the batter.
Is it possible to make this cake ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to bring it back to room temperature before baking. This makes it a convenient option for breakfast gatherings or brunch events.
What should I do if the cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or using too much flour. To avoid this, mix just until combined and measure flour accurately. Adding a touch of baking soda can also help lighten the texture.
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).