Fruited Coffee Cake
A moist, fruity coffee cake with a sweet fruit preserves topping and brown sugar streusel, perfect for breakfast or brunch gatherings with a delightful balance of flavors.
Ingredients
Instructions
- Mix together the flour, sugar, and baking powder to form the dry ingredients.
- Cream the butter and eggs together, then add the milk and vanilla, mixing until smooth.
- Combine the wet and dry ingredients to form the batter and pour into a prepared baking dish.
- Spread the fruit preserves evenly over the batter.
- Mix the brown sugar with a little flour and butter to make the streusel topping, then sprinkle over the preserves.
- Bake at 350°F for 30 minutes, then cover with foil and bake for an additional 10 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the fruit preserves with fresh fruit or a different flavor of preserves to customize the cake. If you're out of butter, coconut oil or vegetable oil can work in a pinch, just ensure the oil is at room temperature. For added flavor, consider mixing in some cinnamon or nutmeg with the dry ingredients.
Serving Suggestions
This fruited coffee cake is perfect for brunch or as an afternoon treat with coffee or tea. Serve it alongside a fresh fruit salad or yogurt for a balanced meal. It pairs beautifully with Glenda'S Favorite Fruit Cake for a delightful dessert spread. For a festive touch, dust with powdered sugar just before serving.
Storage & Reheating
To store leftovers, cover the cooled coffee cake with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container for up to a week. To reheat, warm individual slices in the microwave for about 20 seconds, or enjoy it cold for a delicious snack.
Nutrition & Diet Analysis (per serving)
Each serving of Fruited Coffee Cake contains roughly 446 calories, with 5g protein, 69g carbohydrates, and 17g fat. It is a good source of calcium (17% of the Daily Value), vitamin C (15% of the Daily Value), and iron (12% 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 flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a heartier texture, though it may change the cake's density. If gluten-free, try a 1:1 gluten-free flour blend, but be aware that results may vary.
What kind of fruit preserves work best?
Almost any fruit preserves work well, but favorites include raspberry, apricot, or strawberry. These flavors complement the sweet cake nicely. You can even mix different preserves for a unique twist.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the fridge. Just ensure that you bring it back to room temperature before baking for the best results. However, it's best to add the fruit preserves and streusel topping just before baking.
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).