Any Fruit Coffee Cake Food

ANY-FRUIT COFFEE CAKE RECIPE - (4.5/5)

Steps:

• In a saucepan combine choice of fruit and water. Simmer, covered about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir till thickened and bubbly. Cool. In a mixing bowl combine the 3 c. flour, 1 c. sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 c. butter or margarine till mixture resembles fine crumbs. Combine eggs, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 13 x 9 x 2 inch baking pans or two greased 8x8x2 inch baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture and spread out. Combine 1/2 cup sugar and 1/2 cup flour, cut in the 1/4 cup butter or until mixture resembles coarse crumbs. Stir in nuts. Sprinkle mixture over batter in pan. Bake in a 350 degrees oven 45 to 50 minutes for a 13 x 9 x 2 pan (40 to 50 minutes for two 8 x 8 pans) or until cake tests done. Cool.

FRUIT-FILLED COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with spoonfuls of pie filling.
• Bake 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
• Mix sugar and milk until blended; drizzle over cake. Cool completely.

ANY-FRUIT COFFEE CAKE

Steps:

• FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
• In a medium saucepan combine fruit and 1/2 cup water.
• Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
• Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
• Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
• Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
• Bake in a 350°F oven for 40 to 45 minutes or till done.
• Cool.

ANY-FRUIT COFFEE CAKE

Steps:

• Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
• Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
• Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
• Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

FRESH FRUIT COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Butter and Flour a 9x13 baking pan.
• In a large bowl, combine first three ingredients (cream cheese, Butter, granulated sugar) and beat with a wooden spoon or electric mixer until light and fluffy.
• Stir in the milk, eggs, and vanilla.
• In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to blend.
• Add to the cheese mixture and beat until smooth.
• Spread 1/2 of the batter in the prepared pan. Scatter fruit evenly over the batter. Dot the remaining batter over the fruit.
• Mix brown sugar and nuts together, sprinkle evenly over batter.
• Bake for 40 minutes or until the cake is golden brown and a tester comes out clean.
• Let cool or serve warm. Yummy either way.

ROASTED FRUIT CINNAMON COFFEE CAKE

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

NADIA'S MORNING COFFEE CAKE WITH WINTER FRUITS

Steps:

• Turn on the oven to 375°.
• Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
• Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
• Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
• Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
• Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
• Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
• Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.

FRUIT-FILLED COFFEECAKE

Steps:

• Heat oven to 350 degrees Fahrenheit. Beat cake mix, cinnamon, sour cream, eggs and water with mixer until well blended. Pour into greased and floured 13 by 9 inch pan; top with spoonfuls of pie filling.
• Bake 35 minutes or until toothpick inserted comes out clean; sprinkle with nuts. Cool 10 minutes.
• Mix sugar and milk; drizzle over cake. Cool completely.

FRUIT COCKTAIL COFFEE CAKE

Steps:

• Drain fruit cocktail well, reserve 1/2 cup liquid. Beat egg and sugar.
• Sift dry ingredients, add to egg mixture, alternately with fruit liquid.
• Fold in the fruit. Pour into 9x9 greased and floured pan. Sprinkle brown sugar and nuts on top. Bake 350 degrees for 40 minutes. Serve from the pan.
• This is also good for dessert, served with whipped cream or ice cream.

COFFEE FRUITCAKE

Steps:

• Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
• Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
• Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
• Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
• Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
• Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

FRUIT FILLED COFFEE CAKE

Steps:

• Beat together butter (or margarine) and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add other ingredients (except pie filling)& combine thoroughly.
• Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
• Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
• Bake at 350 for 40-45 minutes.
• Let cool in pan on wire rack.
• Frost with powdered sugar icing, if desired.