Fruit Layered Coffee Cake: Delicious Fall Brunch Recipe
Fruit Layered Coffee Cake: a Delicious Fall Brunch Recipe to add to the “Breakfast” categories in your Favorite Family Recipe Cookbook!
We can’t lie.
The man of this house invented the most delicious Fruit Layered Coffee Cake.
He often gets breakfast, because he loves the first meal of the day.
And me?
My breakfast is one of these coffee recipes.
Except when he makes this coffee cake. Then I line up with a fork and plate for the minute it gets out of the oven. It really, really is that good.
And it stays good for days (if you can get it to last that long)
because, unlike other ordinary coffee cakes,
the fruit in this one keeps it so amazingly moist you’ll want a piece with a mug of black coffee every morning.
Fruit Layered Coffee Cake
Ingredients
- 1 2/3 cup all purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, so soft it’s almost melted
- 2 eggs
- 1 cup sour cream
- your favorite pie filling (ours is mixed berry)
- Streusel: 1/2 cup brown sugar, 1 cup chopped nuts, 1 tsp cinnamon
Directions
- Whisk together all the dry ingredients in an 8 cup mixing bowl.
- Whisk together the butter, eggs and sour cream in a 2 cup bowl.
- Stir the ingredients all together, just until mixed.
- Spread half the batter in a 9″ x 12″ baking pan.
- Spread the pie filling on the batter. Sprinkle with half of the streusel.
- Dollop the rest of the cake batter on the layers. Sprinkle with the rest of the streusel.
- Bake at 350° for 25 to 30 minutes. Our oven is unpredictable, so we mostly aim for this temperature and this length of time, but we check it at 20 minutes. A toothpick doesn’t work the best because of the fruit layer, but if you put the toothpick under a microscope you can make out whether it’s coated with some unbaked cake batter besides fruit. So, yes, test with a toothpick. You want this cake done, but not overdone.
- Spoon it onto your plate, hot and crumbly and steamy, grab your newly poured cup of drip coffee, and enjoy!
Here’s where we plug our most favorite Recipe Books ever in the history of cooking…
Fruit Layered Coffee Cake for printing
Fruit-Layered Sour Cream Coffee Cake
Ingredients
- 1⅔ cup all purpose flour
- 1 cup sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- ½ cup butter, super soft
- 1 cup sour cream
- 2 eggs
- 1 can mixed berry, raspberry or blueberry pie filling
Streusel
- ½ cup brown sugar
- 1 cup chopped pecans
- 1 tsp cinnamon
Instructions
- Whisk together all the dry ingredients.
- Whip together the butter, sour cream and eggs.
- Stir all together with spatula, just until mixed. Don't overmix.
- Mix streusel and set aside.
- Spread half the batter into a 13" x 9" baking pan.
- Spread the pie filling over the layer of batter.
- Sprinkle with half the streusel.
- Dollop the remaining cake batter on top of the layers in the pan.
- Sprinkle with the rest of the streusel.
- Bake at 350° for 25 to 30 minutes.
Wanna come for brunch?
Or if you want to bake your own cake to have entirely by yourself
I won’t judge.
Just pin this recipe for that special time:
