FRESH FRUIT COFFEE CAKE
This is a coffee cake you can make with just about any fresh fruit that sounds good. I have had it made with Raspberry/Strawberry and recently made it Christmas morning as a Blueberry/Pear Coffee Cake. I would recommend using fresh fruit and not cheating by using the canned variety. It's a recipe by Lou Seibert Pappas from the book Coffee Cakes, Simple Sweet and Savory.
Provided by jswinks
Categories Breads
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 77.1, Sodium 204.6, Carbohydrate 34.5, Fiber 0.9, Sugar 17.2, Protein 5.6
BLUEBERRY COFFEECAKE
Steps:
- Preheat oven to 375 degrees. Grease and flour 9x13-inch baking dish. Set aside. In bowl cream together butter and sugar. Beat in eggs. Add milk. In small bowl mash 1/2 cup blueberries then add to egg mixture. Add flour, baking powder, salt and vanilla. Mix well. Carefully stir in remaining blueberries. Pour into baking dish. Sprinkle with sugar. Bake for 30 minutes or until firm.
FRUIT FILLED COFFEE CAKE
I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 1 coffee cake, 24 serving(s)
Number Of Ingredients 8
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.
MIXED FRUIT COFFEE CAKE
Dried fruits take the cake in a delicious quick-to-make coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
- In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
- In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
- Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g
FRUIT AND CREAM CHEESE COFFEE CAKE
This fruit-filled coffee cake is perfect for summer. It's a moist, buttery cake with a fruity, tangy, and creamy filling. Each slice is bursting with blueberries. A light dessert for a hot summer day. To add a bit of sweetness, top it with a dollop of whipped cream. Yum!
Provided by Julie Branham
Categories Fruit Breakfast
Time 50m
Number Of Ingredients 13
Steps:
- 1. For the batter, in a large mixing bowl, cream butter and sugar.
- 2. Beat in egg.
- 3. Combine 1 cup flour, baking powder, and salt; gradually add to creamed mixture alternately with milk.
- 4. Toss blueberries with remaining flour.
- 5. Stir blueberries and cream cheese into creamed mixture. The batter will be thick and lumpy with the bits of cream cheese.
- 6. Transfer to a greased 8-in. square baking dish.
- 7. For the topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly.
- 8. Sprinkle over batter.
- 9. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
EASY FRUIT COFFEE CAKE
Easy and quick to make. I made it with apple pie filling, but it would be great with any pie filling.
Provided by LizCl
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cake mix, eggs and pie filling.
- Pour into a greased and floured 9 X 13 inch pan.
- Combine the brown sugar, flour, butter, cinnamon and nuts.
- Sprinkle over the top of the batter.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 361.2, Fat 15.9, SaturatedFat 4.3, Cholesterol 57.5, Sodium 411.7, Carbohydrate 50.9, Fiber 1.6, Sugar 32.4, Protein 5.6
EASY FRUIT COFFEE CAKE
Here's a keeper! A coffee cake recipe ready to use with whatever fruit that's bountiful.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix flour and 1/2 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in pan.
- Arrange sliced fruit in rows on batter. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle evenly over fruit. Drizzle with melted butter.
- Bake 28 to 35 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 14 g, TransFat 0 g
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