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
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 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
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
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.
GLAZED APPLE LATTICE COFFEE CAKE
Provided by Jean Anderson
Categories Cake Breakfast Brunch Dessert Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- For dough:
- Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
- Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
- For filling:
- Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
- Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
- Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
- Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
- For glaze:
- Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.
APPLE LATTICE FRUIT BAKE
This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.
Provided by CookinginFL
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
- Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 45.6 g, Fat 13.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 26.2 g
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
GLAZED APPLE LATTICE COFFEE CAKE
This is from Bon Appétit's October 2007 issue. I made this for a tea party, everyone loved it. Don't let the long list fool you, it's really not that complicated to make and it turns out beautiful--it will really impress your friends. Hint: you will need to let the dough rise, plan to make this a day ahead, or plan other activities to do in the house while it rises.
Provided by theAmateurPastryChef
Categories Yeast Breads
Time 5h45m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- For Dough:.
- Place two tablespoons warm water in small cup. Mix in yeast and let stand until yeast dissolves, about 6 minutes.
- Stir milk, sugar, butter (5 tablespoons), and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm).
- Scrape milk mixture into large bowl; cool to lukewarm if necessary.
- Whisk yeast, eggs, orange zest (1 teaspoon) and spices (1/2 tsp cardamom and 1/4 tsp nutmeg) into milk mixture.
- Add 2 cups flour to liquid mixture and combine with rubber spatula until dough comes together.
- Turn dough onto floured work surface and knead until smooth and silky, sprinkling with more flour as needed, about 6 minutes.
- Place in clean large bowl and cover with plastic wrap and kitchen towel. Allow to rise until light and almost doubled in volume, about 2 1/2 hours.
- For Filling:.
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
- Add brown sugar. Cook until thick grainy sauce forms, about 1 minute.
- Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes.
- Mix in all zest (1 tsp orange, 1 tsp lemon) and spices (cinnamon, cardamom, and nutmeg).
- Cool filling at least 30 minutes and up to 3 hours.
- To assemble:.
- Place large sheet of foil on work surface; spray with nonstick spray.
- Turn dough out onto foil and roll out to 14 X 12 inch rectangle.
- Sprinkle cookie crumbs in 4-inch wide strip down center of dough, leaving 1/2 inch border at top and bottom.
- Arrange apples with any juices atop crumbs.
- Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1 inch intervals, making 13 strips on each side.
- Alternately, fold dough strips on a slight angle over filling forming a lattice. Seal open ends of dough.
- Slide foil with dough onto large rimmed baking sheet; trim foil overhang.
- Cover cake loosely with plastic wrap and towel. Allow to rise until light and puffy about 1 hour and 45 minutes.
- Preheat oven to 375 degrees F. Bake cake uncovered until golden brown, 30 to 35 minutes.
- Gently run spatula under cake to loosen from foil. Cool 30 minutes.
- For Glaze:.
- Mix powdered sugar and 2 tablespoons orange juice in a small bowel to blend, adding more juice by 1/2 teaspoonfuls if too thick.
- Drizzle glaze over cake.
- Cut crosswise into slices. Serve slightly warm or at room temperature.
Nutrition Facts : Calories 499.5, Fat 15, SaturatedFat 7.9, Cholesterol 80.7, Sodium 349.9, Carbohydrate 87.7, Fiber 3.3, Sugar 50.1, Protein 5.7
FRUIT COCKTAIL COFFEE CAKE
This is so easy to throw together. This recipe makes good use of any extra fresh fruit that may become overripe if not used. Smells delicious while cooking and is great served warm from the oven.
Provided by MARIA MAC
Categories Breads
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
FRUIT LATTICE COFFEE CAKE
From Better Homes & Garden's "Homemade Bread Cookbook." I think I first made this recipe when I was about 11. The original recipe uses cherry preserves, but you could use any fruit flavor.
Provided by heidi
Categories Breads
Time 2h
Yield 2 coffee cakes, 18 serving(s)
Number Of Ingredients 14
Steps:
- Soften yeast in the warm water.
- Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
- Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
- Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
- Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
- Arrange 8 strips in lattice pattern over fruit filling in each pan.
- Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
- Preheat oven to 375°F
- Bake both cakes for 20 to 25 minutes.
Nutrition Facts : Calories 353.7, Fat 18.2, SaturatedFat 9.8, Cholesterol 87.5, Sodium 257.8, Carbohydrate 42.4, Fiber 1.5, Sugar 16.1, Protein 6
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