Gluten Free Fruit Swirl Coffee Cake Food
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
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
FRUIT SWIRL COFFEE CAKE
Make and share this Fruit Swirl Coffee Cake recipe from Food.com.
Provided by Carol
Categories Breads
Time 55m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix margarine and shortening together; add sugar and blend well.
- Then add eggs, vanilla and almond extract.
- Beat at high speed for 3 minutes.
- Sift the flour and baking powder together and add to the mixture.
- Spread 2/3 of the batter into a greased jelly roll pan. Set aside.
- Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken.
- Spread fruit filling on top of batter.
- Drop remaining batter on fruit filling by spoonfuls.
- Bake for 40-45 minutes. Cool 15 minutes.
- Combine powdered sugar and milk then drizzle this frosting on top.
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
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