Happy Thursday Baking Memories family!
First I must apologize for my long absence. While I have been doing some baking over the past months, I haven’t baked anything new in that time frame. But today I have a treat for you, a fruit filled coffee cake!
While this coffee cake has several steps, it is definitely a mixer free bake.
I’m going to break this recipe down into 3 sections, the filling, the cake, and the topping. To make things easier for a shopping list the ingredients for each section will be colored this time, so they are easier to find.
Let’s begin shall we?
For the filling which you want to do first you will need:
1/4 c water
1 1/2 c diced fruit – apples, peaches, pears, raspberries, or blueberries.
1/4 c sugar
2 Tbsp cornstarch
1 tsp Cinnamon if you’re using apples
First you want to chop up your fruit. Peeling the apples is optional – it all depends on your personal preference.
Then add your water and your fruit to a saucepan and bring to a boil
Cover, reduce heat, and let simmer for 5 minutes or until fruit is soft.
While your fruit is simmering, combine your sugar, cornstarch, and cinnamon if you are using it.
Once your fruit is soft add your sugar mixture to your pan with your fruit
Stir well and let thicken. Once thick cook over medium heat for 2 minutes
Then remove your fruit from the heat and set aside.
For the coffee cake itself you will need:
1 1/2 c flour
3/4 c sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 c butter or margarine
1 beaten egg
1/2 c buttermilk, or sour milk – or 2 Tbsp powdered buttermilk replacement plus 1/2 c water
1/2 tsp vanilla
To make the filling first combine all your dry ingredients in a medium-sized bowl, and cut in the butter until your mixture resembles coarse crumbs:
In a small bowl combine your buttermilk, egg and vanilla
Add the egg mixture all at once to your flour mixture:
Stir with a spoon just until moistened. Mixture will be slightly lumpy, but this is ok
Spread half of this mixture into the bottom of an Ungreased 8*8 or 9*9 pan:
Add all of your fruit filling to the top of this mixture. I like leaving a slight gap before the edge of the pan so that when it’s cooked the fruit is sealed in.
Then spoon the other half of your batter over the top of your fruit and carefully spread it evenly over the top of your fruit
Set this aside and get ready to make your topping.
For the topping you will need:
1/4 c flour
1/4 c sugar
1/2 tsp Cinnamon if you are using apples
2 tbsp butter or margarine
Combine all your ingredients in a bowl and cut the butter in until it resembles coarse crumbs:
Then pour this evenly over the top of your coffee cake:
Bake in a 350 oven for 40- 45 minutes, or until your coffee cake is golden brown. You can’t really insert a knife into the center, because the filling will stick to the knife.
And there you have it! Fruit filled coffee cake!
This is sure to be a crowd pleaser. Everyone in your family will love it!
Do you have a version of this you’d like to share? Or did you use this recipe and make your own? I’d love to see pictures and share your recipes with you, so please leave a comment below!
Until next time,