Peek-A-Boo Coffee Cake
Peek-A-Boo Coffee Cake features a tender batter layered with fruity filling and a sweet topping, perfect for breakfast, brunch, or dessert with a delightful surprise inside.
Ingredients
Instructions
- Cream margarine and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla, baking powder, and flour until well blended.
- Spread 2/3 of the batter in a greased and floured 10 x 15 x 1-inch jelly roll pan.
- Spread the entire can of pie filling over the batter.
- Drop the remaining batter by tablespoons over the filling.
- Some filling will show between spoonfuls.
- Bake at 350°F (175°C) for 45 minutes.
- Allow to cool before dusting with powdered sugar.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted when creaming with sugar. If you prefer a different flavor, consider using almond extract instead of vanilla. You can substitute half of the flour with whole wheat flour for a healthier option. To enhance the cake, add a sprinkle of cinnamon or nutmeg to the batter. This cake also pairs beautifully with Berry Trifle.
Serving Suggestions
This Peek-A-Boo Coffee Cake is perfect for brunch or as an afternoon snack alongside a cup of coffee or tea. Serve it warm or at room temperature, and consider dusting it with powdered sugar just before serving for added sweetness. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream, making it a delightful dessert option.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peek-A-Boo Coffee Cake contains roughly 569 calories, with 1g protein, 14g carbohydrates, and 49g fat. Note that it is relatively high in sodium, at 561mg per serving (24% 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! While cherry and blueberry are popular choices, you can experiment with other flavors such as apple or peach. Just ensure the filling is not too watery, as it may affect the batter's consistency.
Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance. Simply store it in the refrigerator, and when ready to bake, spread it in the pan with the pie filling and bake as directed. This allows the flavors to meld beautifully.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Be sure not to overbake, as this can dry out the cake.
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).