Fruit Filled Coffeecake
Indulge in the cozy, homemade charm of this delectable Fruit Filled Coffeecake, a perfectly balanced treat that’s ideal for breakfast, brunch, or as a sweet afternoon snack. Featuring a tender, buttery cake layered with luscious fruit preserves—choose from raspberry, blueberry, or apricot for a personalized touch—and topped with a golden, cinnamon-infused crumb topping, this recipe offers a delightful blend of textures and flavors. With just 20 minutes of prep time, this crowd-pleasing coffeecake is simple to make yet impressively delicious, making it a must-have addition to your repertoire of baked goods. Whether served warm from the oven or at room temperature, this soft and fruity cake is sure to brighten any occasion. Keywords: fruit-filled coffeecake, coffeecake with crumb topping, fruity brunch desserts, easy coffeecake recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fruit preserves (such as raspberry, blueberry, or apricot)
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for topping)
- 0.25 cup unsalted butter, melted (for topping)
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and use a pastry cutter or your hands to cut it in until the mixture has a sandy texture.
In a separate bowl, whisk together the eggs, vanilla extract, and milk until fully combined.
Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Do not overmix.
Spread half of the batter evenly into the prepared baking dish.
Spoon the fruit preserves over the batter, spreading it evenly into a thin layer.
Carefully spread the remaining batter over the fruit layer, trying to cover it completely.
In a small bowl, prepare the crumb topping by mixing the brown sugar, flour, melted butter, and cinnamon until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted near the center comes out clean.
Allow the coffeecake to cool in the pan for at least 15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 56.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 161 mg | 3% | |
*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.
