27 February 2013

Fruit Filled Coffee Cake

Coffee Cakes are defined as "A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table."  At least that's the definition according to Wikipedia.  This definitely meets that definition since it is sublime eaten with a nice hot, strong cup of coffee.  It's also tasty all by it self.  As you can see you put a big melty scoop of ice cream on top of our slices.  Just the icing on the cake so to speak.  When I think of coffee cake, first I think of cinnamon and then I think of streusel or crumb topping.  This fills the first bill, as it has cinnamon in the filling and sprinkled on top of the batter.  It does not, however, have the streusel topping.  If you read my post on Lemon Cobbler, then you know I grew up eating a cobbler that is not what most folks think of.  This cake is a lot like a the cobbler I grew up with, but a little more dense and with a lot more cinnamon.

I feel a little redundant when I write how easy this is, since I say that on just about every post, but it really is super simple to throw together and super tasty to boot.

Spread half your batter into a 8x10" baking dish and sprinkle it with cinnamon and sugar.
Spread a can of pie filling on top of the batter, spreading it out fairly carefully.

Spread the rest of the batter over the top and sprinkle with more cinnamon and sugar, then pop it in the oven.

Just a little bit later.  Voila!  Yummy apple filled coffee cake!

Fruit Filled Coffee Cake
makes one 8x10" cake
1 cup sugar + 2 Tbsp, separated
1 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
4 eggs
1Tbsp cinnamon
1 can fruit pie filling
Preheat the oven to 325°.  Lightly spray an 8x10" baking dish with nonstick spray.

Mix together 1 cup of sugar, oil, vanilla, flour, baking powder and eggs with a wooden spoon.  Pour half of the batter into the prepared dish.  Mix together the 2 Tbsps sugar and cinnamon.  Sprinkle half of that mixture over the batter.  Spread the pie filling over the batter.  Pour the rest of the batter over the pie filling, covering as much as you can (don't worry if all the fruit is not covered completely) and sprinkle with the remaining sugar/cinnamon mixture.
Bake for 50 minutes.  Let cool in pan on a wire rack for at least 15 minutes before serving.

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