Fruit Filling Coffee Cake
A moist and flavorful coffee cake layered with fruit filling, perfect for breakfast or dessert. Its tender crumb and sweet fruit topping appeal to all ages.
Ingredients
Instructions
- Cream together butter and sugar.
- Add eggs, one at a time. Then add vanilla.
- Mix together flour, salt, and baking powder.
- Combine the butter/sugar mixture with the flour mixture.
- Grease a 9 x 13-inch pan and spread half the batter in the pan.
- Spread the can of pie filling over the batter.
- Top with the remaining batter.
- Bake at 350°F for 45 to 60 minutes.
- Optional: Sprinkle powdered sugar frosting or streusel over the top before serving.
Tips & Substitutions
For a richer flavor, consider using a flavored butter or margarine. You can substitute the pie filling with homemade fruit preserves or fresh fruit mixed with a bit of sugar and cornstarch. If you want a crunchier topping, sprinkle some streusel on top before baking. Be sure not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This coffee cake is perfect for brunch or as an afternoon snack. Serve it warm with a dusting of powdered sugar or a side of whipped cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Christmas Candy Peanut Butter Fudge for a delightful dessert spread.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes to restore its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Filling Coffee Cake contains roughly 320 calories, with 6g protein, 49g carbohydrates, and 1g fat. It is a good source of iron (15% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 748mg per serving (33% 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, fresh fruit can be used! Just mix it with a bit of sugar and cornstarch to create a similar consistency to pie filling. This also allows you to control the sweetness and flavor profile of the cake.
What if I don’t have a 9 x 13-inch pan?
If you don’t have that specific size, you can use two 9-inch round pans or even a bundt pan. Just adjust the baking time accordingly, checking for doneness with a toothpick. Round pans may take slightly less time to bake.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter and refrigerate it overnight. Just remember to let it sit at room temperature for about 30 minutes before baking. This will ensure even cooking and a light 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).