Coffeecake with Pie Filling Center
Indulge in the ultimate comfort bake with this luscious Coffeecake with Pie Filling Center—a sweet, buttery treat that’s as inviting as it is delicious. This recipe begins with a tender, velvety cake batter layered with your choice of fruity pie filling—think cherry, apple, or blueberry—bringing a burst of juicy flavor to every slice. Topped with a golden-brown cinnamon-sugar crumble for the perfect touch of crunch, this coffeecake is a decadent dessert or breakfast option that’s surprisingly easy to make. Ready in just about an hour, this recipe is perfect for cozy family gatherings, holiday brunches, or a delightful anytime indulgence. Dust it with powdered sugar for an extra flourish and serve it warm for a truly irresistible treat! Keywords: coffeecake, pie filling center, cinnamon crumble, fruity dessert, brunch recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 1 can (21 ounces) pie filling (e.g., cherry, blueberry, or apple)
- 0.75 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Spread half of the batter evenly into the prepared baking dish.
Spoon the pie filling over the batter, spreading it out evenly but leaving a small border around the edges.
Dollop the remaining batter over the pie filling and carefully spread it out to cover as much as possible. It’s okay if some of the pie filling peeks through.
In a small bowl, combine the brown sugar and ground cinnamon. Pour the melted butter over the mixture and stir to create a crumbly topping.
Sprinkle the crumb mixture evenly over the top of the batter.
Bake the coffeecake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs (avoid the pie filling when testing).
Allow the coffeecake to cool in the pan for 15 minutes before slicing. If desired, dust with powdered sugar before serving.
Nutrition Facts
Calories |
5222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 686.4 g | 250% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 420.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 532 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
