Jelly Roll Coffee Cake
A moist and flavorful coffee cake with a sweet fruit filling, topped with a buttery glaze, perfect for breakfast or dessert gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream oleo and sugar together until well blended.
- Add eggs one at a time, beating well after each addition until the mixture is light and fluffy.
- Stir in vanilla and almond flavoring.
- Spread two-thirds of the batter in a greased 11 x 15-inch baking pan.
- Cover the batter with the pie filling of your choice.
- Drop the remaining batter on top in small dollops here and there.
- Bake for 40 minutes until a toothpick inserted in the center comes out clean.
- While still warm, drizzle with glaze made from powdered sugar, milk, and a splash of almond extract.
Tips & Substitutions
For a lighter texture, ensure the oleo is at room temperature before creaming with sugar. You can substitute the pie filling with homemade fruit preserves or even chocolate spread for a twist. If you prefer a nutty flavor, try adding finely chopped nuts to the batter or on top. This cake also pairs beautifully with Apple Cinnamon French Toast for a delightful brunch.
Serving Suggestions
Serve the Jelly Roll Coffee Cake warm or at room temperature, drizzled with a simple glaze of powdered sugar and milk. It makes a delightful breakfast or snack and can be paired with a cup of coffee or tea. Consider serving it alongside fresh fruit or a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
Store any leftover Jelly Roll Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to 2 months. To reheat, simply microwave slices for about 20-30 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Jelly Roll Coffee Cake contains roughly 300 calories, with 7g protein, 56g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (14% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 that you prefer, such as raspberry or peach. Each will give the cake a unique taste and texture. Experimenting with different fillings can keep the recipe exciting and accommodating to seasonal fruit availability.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Be careful not to overbake it, as this can lead to a dry texture. Keep an eye on the time, especially if your oven has hot spots.
Can I make this recipe ahead of time?
Yes, this cake can be made ahead. You can prepare it the day before serving and store it covered at room temperature. If you need to prepare it further in advance, consider freezing it. Just make sure to let it cool completely before wrapping and freezing.
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).