FRUIT SWIRL COFFEE CAKE
Let morning greet you with a delicious, fruity coffee cake. Apricot on Sunday, apple on Monday, blueberry on Tuesday--just think of the possibilities!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan. In large bowl, stir cake mix, oil, water, vanilla and eggs, using large spoon, until batter forms.
- Set aside 3/4 cup batter; spread remaining batter evenly in pan. Spread pie filling over batter in pan. Drop remaining batter, 1 tablespoonful at a time, onto pie filling, spreading slightly.
- Bake 32 to 36 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 23 g, TransFat 0 g
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
Provided by Ben S.
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
- Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
- Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
- Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
- Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
- Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g
FRUIT-FILLED COFFEE CAKE
Watch our video to learn how to make an almond-topped Fruit-Filled Coffee Cake. They'll think you picked this Fruit-Filled Coffee Cake up at the bakery!
Provided by My Food and Family
Categories Nuts
Time 1h
Yield 24 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GLUTEN-FREE FRUIT SWIRL COFFEE CAKE
Glazed fruit swirl coffee cake - a delicious dessert that's ready in 45 minutes. Serve it warm or cold - it's a delight either ways.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
- In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
- Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
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
CREAM-FILLED COFFEE CAKE
Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.
Provided by Taste of Home
Time 55m
Yield 2 cakes.
Number Of Ingredients 21
Steps:
- In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.
Nutrition Facts :
FRESH BERRY COFFEECAKE
You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.
Provided by MECHELLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
- Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
- In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
- Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g
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.
EASY FRUIT FILLED COFFEE CAKE
I found this in a Kraft cooking magazine. It is so easy and quick to prepare,and the taste is wonderful. I have made it with cherry pie filling, but next time I will use Blueberry pie filling.
Provided by LoveToBake67
Categories Breads
Time 50m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat first 5 ingredients with mixer until well blended.
- Pour into greased and floured13x9 inch pan; top with spoonfulls of pie filling.
- Bake 35 minutes or until toothpick inserted in center comes out clean.
- Sprinkle with nuts, let cool for 10 minutes.
- Mix sugar and milk: drizzle over cake.
- Cool completely.
- Note: If glaze is too thick, add a little more milk until it is thin enough to drizzle.
Nutrition Facts : Calories 217.1, Fat 7.2, SaturatedFat 2.3, Cholesterol 37, Sodium 193.4, Carbohydrate 35.5, Fiber 0.7, Sugar 20.1, Protein 3.1
FRESH FRUIT COFFEECAKE
Provided by Food Network
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
- In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
- Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
- Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.
FRUIT SWIRL COFFEE CAKE
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 square pans, 9 x 9 x 2 inches. Stir all ingredients except pie filling, powdered sugar and 2 tablespoons milk in large bowl until blended beat vigorously 30 seconds.2. Spread two-thirds of the batter (about 2 1/2 cups) in jelly roll pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.3. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar and 2 tablespoons milk until smooth drizzle over warm coffee cake. Serve warm or cool.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 9-inch square pans. Use 3 1/2 cups Bisquick. Stir 1/4 cup plus 2 tablespoons all-purpose flour into Bisquick. Bake about 25 minutes.NUTRITION FACTS: 1 Serving: Calories 220 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 35mg Sodium 430mg Carbohydrate 37g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 Fruit 1 FatBETTY'S TIP: This easy fruit-filled coffee cake is ripe for any flavor of filling-take your pick! Try apple, cherry, blueberry, peach or apricot pie filling-or lemon curd for a luscious citrus twist.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRUIT FILLED COFFEE CAKE
Yummy + Easy = Delicious made this tonight with my breakfast dinner.
Provided by Kimi Gaines @kimijo
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Heat oven to 350f. Beat first 5 ingredients till well blended. Spray a 9x13 in pan with cooking spray. Pour batter into pan. With a tablespoon put spoonfuls of cherries all over the cake (do not mix in cake). Bake for 35-40 minutes. Meanwhile add powdered sugar, milk and butter for glaze. When cake is done spread over entire cake. Sprinkle with almonds. Serve warm.
- ****I used blueberry pie filling and it was amazing!!
FRUIT FILLED CREAM CHEESE COFFEE CAKE
I found this recipe in a church cookbook and made a couple of changes to it. It uses bisquick baking mix and other ingredients that I always have on hand. You can choose any pie filling you want. The dough can be tricky to work with so have yourself a nice large, clean area and flour handy to help with the rolling process.
Provided by Pam-I-Am
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Cut the cream cheese and margarine into the bisquick until crumbly.
- Blend in milk until it makes a dough.
- Turn dough onto lightly floured surface and kneed 8 to 10 times. Form dough into a fat rectangle shape.
- Using a rolling pin, begin to roll out the dough into a 12 x 8 inch rectangle. You may need to use flour under and on top several times to keep the dough from sticking.
- Lift dough onto a greased baking sheet.
- Spread a can of pie filling of your choice down the center of the dough.
- With a knife, cut strips about 1 inch apart down the sides. Fold the strips up and over the fruit filling at an angle.
- Mix the cinnamon and sugar. Sprinkle on the top evenly.
- Place in the preheated oven on the center rack. Bake for 15 - 17 minutes.
- Be sure and check it at about 8 minutes to see if the top is browning. If it has, place a piece of foil, lightly on top to prevent burning.
- You can also skip the cinnamon/sugar step and drizzle with a glaze instead.
Nutrition Facts : Calories 227.5, Fat 14.4, SaturatedFat 4.7, Cholesterol 13.7, Sodium 485.8, Carbohydrate 21.1, Fiber 0.8, Sugar 4.6, Protein 3.6
ANY-FRUIT COFFEE CAKE
This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!
Provided by Cindy Newell
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 18
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.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 64.2 g, Cholesterol 62.6 mg, Fat 18.1 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 38.7 g
RASPBERRY STREUSEL COFFEE CAKE
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
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
BERRY-TOPPED COFFEE CAKE
This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. -Heather O'Neill, Troy, Ohio
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.
Nutrition Facts : Calories 246 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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