Choose Your Fruit Coffee Cake Recipes

UPSIDE-DOWN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
• Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
• Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
• Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
• Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
• Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

MIXED FRUIT COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
• In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
• In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
• Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.

ANY-FRUIT COFFEE CAKE

Steps:

• Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
• Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
• Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
• Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

FRESH FRUIT COFFEECAKE

Steps:

• Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
• In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
• Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
• Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.

CHOOSE YOUR FRUIT COFFEE CAKE

Steps:

• Mix everything together but the pie filling in a large bowl.
• Spread 1/2 of batter in greased and floured 13x9 pan.
• Pour can of pie filling over the top.
• Spread remaining dough over filling.
• Bake at 350 for 30-35 minutes.
• Cool slightly and if desired, spread with butter cream frosting or drizzle with glaze.

ROASTED FRUIT CINNAMON COFFEE CAKE

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

FRESH FRUIT COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Butter and Flour a 9x13 baking pan.
• In a large bowl, combine first three ingredients (cream cheese, Butter, granulated sugar) and beat with a wooden spoon or electric mixer until light and fluffy.
• Stir in the milk, eggs, and vanilla.
• In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to blend.
• Add to the cheese mixture and beat until smooth.
• Spread 1/2 of the batter in the prepared pan. Scatter fruit evenly over the batter. Dot the remaining batter over the fruit.
• Mix brown sugar and nuts together, sprinkle evenly over batter.
• Bake for 40 minutes or until the cake is golden brown and a tester comes out clean.
• Let cool or serve warm. Yummy either way.

EASY FRUIT COFFEE CAKE

Steps:

• In a large bowl, mix together the cake mix, eggs and pie filling.
• Pour into a greased and floured 9 X 13 inch pan.
• Combine the brown sugar, flour, butter, cinnamon and nuts.
• Sprinkle over the top of the batter.
• Bake at 350 degrees for 35-40 minutes.

ANY-FRUIT COFFEE CAKE

Steps:

• FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
• In a medium saucepan combine fruit and 1/2 cup water.
• Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
• Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
• Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
• Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
• Bake in a 350°F oven for 40 to 45 minutes or till done.
• Cool.

NADIA'S MORNING COFFEE CAKE WITH WINTER FRUITS

Steps:

• Turn on the oven to 375°.
• Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
• Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
• Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
• Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
• Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
• Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
• Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.

COFFEE FRUITCAKE

Steps:

• Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
• Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
• Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
• Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
• Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
• Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.