Fruit Filled Coffee Cake
Indulge in the irresistible charm of this Fruit Filled Coffee Cake, a delightful fusion of tender, buttery crumb and vibrant fruit preserves. Perfect for breakfast, brunch, or dessert, this easy-to-make recipe layers a fluffy, moist cake with your choice of raspberry, blueberry, or apricot preserves for a burst of fruity flavor in every bite. Topped with a cinnamon-spiced streusel that adds a satisfying crunch, this coffee cake will fill your kitchen with the inviting aroma of fresh baking. Ready in just an hour and serving up to 10 people, it’s an effortless way to impress guests or elevate a cozy morning at home. With simple pantry ingredients and a balance of sweetness and spice, this fruit-filled treat is destined to become a new favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, cold and cubed
- 0.75 cups milk
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 0.75 cups fruit preserves (e.g., raspberry, blueberry, or apricot)
- 0.5 cups brown sugar
- 0.25 cups unsalted butter, melted
- 1 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Spread half of the batter evenly into the greased baking dish.
Dollop the fruit preserves over the batter and gently spread them into an even layer without mixing into the batter.
Pour the remaining batter over the fruit layer and spread it evenly to cover.
To make the streusel topping, combine the brown sugar, melted butter, and ground cinnamon in a small bowl. Mix until crumbly.
Sprinkle the streusel topping evenly over the top of the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 369.9 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 481 mg | 37% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1010 mg | 21% | |
*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.
