Easy Fruit Filled Coffee Cake
Treat yourself to the ultimate breakfast or brunch indulgence with this Easy Fruit Filled Coffee Cake, a delightful blend of buttery crumble and sweet fruit preserves. Featuring a quick, fuss-free preparation, this recipe combines a tender, sour cream-infused cake batter with your favorite fruit filling, creating a perfectly moist and flavorful bite every time. A reserved crumb topping adds texture and a bakery-style finish, while a dusting of powdered sugar offers a touch of elegance. Ready in just under an hour and made with simple pantry ingredients, this versatile coffee cake is perfect for everything from weekend mornings to holiday gatherings. Whether you pair it with a steaming cup of coffee or enjoy it as a mid-day treat, this easy coffee cake recipe is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 3 quarter cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, cold and cubed
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup fruit preserves or pie filling (any flavor)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Reserve 1 cup of the crumb mixture for the topping and set it aside.
In another bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.
Add the wet ingredients to the remaining crumb mixture in the large bowl. Stir until just combined, being careful not to overmix. The batter will be thick.
Spread half of the batter evenly into the prepared baking pan.
Carefully spread the fruit preserves or pie filling over the batter, leaving a small border around the edges.
Drop spoonfuls of the remaining batter over the fruit layer, then gently spread it out to mostly cover the filling.
Sprinkle the reserved crumb mixture evenly over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the cake (away from the fruit layer) comes out clean.
Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.
Optional: Dust the top of the coffee cake with powdered sugar for added sweetness and decoration.
Nutrition Facts
Calories |
4234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 292% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 571.4 g | 208% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 302.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 465 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 635 mg | 14% | |
*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.
