Pie Filling Coffee Cake
Indulge in the perfect fusion of comfort and flavor with this Pie Filling Coffee Cake—a delightful treat that’s as versatile as it is delicious! This moist and tender cake boasts a luscious layer of your favorite pie filling—whether it’s cherry, apple, or blueberry—nestled between soft layers of batter and topped with a buttery cinnamon crumble for a delightful crunch. With simple pantry staples and just 15 minutes of prep time, this quick and easy bake is ideal for breakfast, brunch, or dessert. Bursting with homemade charm and customizable with your preferred fruit filling, this coffee cake is sure to become a crowd-pleasing centerpiece for gatherings or a cozy treat for mornings.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 can pie filling (your choice, such as cherry, apple, or blueberry)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cups unsalted butter (for crumble topping)
- 0.5 cups all-purpose flour (for crumble topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spread half of the batter evenly into the prepared baking dish.
Carefully spoon the pie filling over the layer of batter, spreading it evenly.
Dollop the remaining batter over the filling and gently spread it with a spatula. It’s okay if some filling shows through.
In a small bowl, prepare the crumble topping by mixing together the brown sugar, cinnamon, flour, and butter until the mixture is crumbly.
Sprinkle the crumble topping evenly over the batter.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 681.1 g | 248% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 365.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 522 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1250 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.
