This Fruit Coffee Cake is always a big hit in my family! I have baked it for friends and family as well! Everyone loves the light, the airy and crumbly feel of this cake. You can practically eat the whole thing!
I had the absolute pleasure of cooking and decorating this cake with my son the other day. From the ingredients, it is pretty basic.
We just LOADED it up with a TON of different fruit as you can see and put Sugar Glaze Icing on top. WOW!
My son took a bite, opened his eyes real wide, and couldn’t speak for a minute, then he said: “Mom, you can win any contest with this one!”. I told him that I did, in the “Cooking Time” group a couple of years ago.
Please watch the video below on how to make Fruit Coffee Cake!
If you have a soft fruit on hand that you didn’t eat in time, this is a great recipe to use it in!
How to make Sugar Icing
Quick Sugar Icing (makes about 1 cup of frosting)
– 1 cup Powdered sugar
– 4-6 Tbsp. Milk
– ½ Tsp. Vanilla extract
As you can see by the ingredients it’s very basic and low in sugar, flour, and oil.
On those rare occasions that I do bake – this is Mostly Requested One!
You can use this recipe for a cake or make a dozen regular size muffins with this recipe. Give this a try, you won’t regret it!
I have used the following fruit. On the bottom: all baking dish covered with Blueberries and Cherries. On top decorated with: Peaches, Plums, Apricots, Blueberries, Cherries, and Grapes.
A feast for the Eyes and the Taste Buds, right?
The imagination has no limit! You can create your own masterpiece!
Important Tips
I did not specify the amount for the fruit before, since every time I’ve used different amounts and this recipe is so forgiving no matter how much fruit you mix in.
If you use “heavier” fruit, add it to the bottom of the baking dish and then pour batter on top. I’ve used anywhere from about 2 Cups to 4 Cups when I’ve used a cookie sheet.
The time will need to be adjusted. bake for 25 minutes and check for doneness. It is very difficult to give a specific time since it depends on the type of baking dish you use.
I have included many pictures to give you an idea of the design for your cake.
I have used this Beautiful Bavaria Bundt Pan by Nordic Ware that I have bought on Amazon along with another one that I use all the time. You can purchase here:
(Crafty Cooking by Anna is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com)
You can PRINT the Picture recipe below if you like. I have it FRAMED in my Kitchen!!!
This recipe is a KEEPER!
WHY DO THEY CALL IT COFFEE CAKE?
Coffee cake is a term given to foods that are intended to be eaten with coffee or other brunch-type foods.
Imagine little cakes you would serve at a tea party or having coffee with a group of friends.
There is generally NO COFFEE in the actual cake! It often refers to a sweet cake, with a drizzled white icing or crumb topping, and is usually eaten with coffee.
The BEST Fruit Coffee Cake
I have baked this Fruit Coffee Cake numerous times and it's Always a Big Hit in my Family!
Ingredients
- 1 1/2 cups All Purpose Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 large Egg
- 3/4 cup Sugar
- 1/2 cup Milk, use 2% Milk
- 1/4 cup Vegetable Oil
- 1 tsp. Vanilla Extract
- 1 to 2 cups Any Fruit, sliced
- Non-stick Spray
Instructions
- In one bowl mix: flour, baking powder, and salt.
- In a separate bowl, whisk together: egg, sugar, milk, oil, and vanilla extract.
- Fold into flour mixture. Wash and dry the fruit and dust with flour before adding it to the batter. You can fold the fruit gently into the batter, or add it on the bottom and pour batter on top. Either way works.
- Spray your baking dish with Non-Stick spray (or brush with oil) and dust with flour on the bottom. Pour batter into prepared pan. Decorate as you like.
- Bake in the Preheated at 400°F oven for 30 to 35 minutes or until golden. Time depends on your oven and your baking dish.
- Last 5 minutes of baking is Very Important. It is best when cakes are not overbaked. Judge by color on the edges and by inserting skewer in the center of the cake, should come out clean.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nordic Ware Platinum Collection Heritage Bundt Pan -
Nordic Ware Bavarian Bunt Pan -
9 Piece Silicone Spatula Set - 446°F Heat Resistant Rubber Spatula .Kitchen Spatulas.Plastic Spatula. for Cooking, Baking, Mixing. Nonstick Cookware friendly. BPA-Free,Dishwasher Safe (Mixed Colors) -
Nordic Ware Crown Bundt Pan
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 300mgCarbohydrates: 45gFiber: 1gSugar: 25gProtein: 5g
Have you ever served this with ice cream
or whip cream?
No, but you sure can!
Can you freeze it before or after you bake it? Planning for the holidays
I have never tried freezing it. But you can make it a day or two in advance.
My family loved this! I also tried it with whole wheat flour, same great taste but heavier. Had some leftovers and froze them, it was fine after defrosting. Thanks for a new family favorite!
Thank you for your feedback, Susan! So glad that you liked this recipe even with some changes! With all-purpose flour, it will be lighter. Enjoy!
I have made this coffee cake many times using your recipe and love it! My family enjoys is too. Our favorite fruits to use in it are peaches and apricots. Absolutely delicious! Thanks, Anna, for this great recipe!
Thank you so much, Nadia! I appreciate your feedback! Agree, I love peaches and apricots in this cake. Plums are also delicious.
Just finished making this for Holy Saturday brunch. It looks delicious, and is so easy to make. I will put a light glaze on it. Thanks for posting!
Happy Easter and Enjoy!!!
I have made this cake twice (doubled the recipe) and it was a hit each time. I would love to make this using oat flour. What would I need to change to get results close to the original recipe (ie:/ delicate, moist crumb that isn’t dry and doesn’t crumble)
So happy to hear, Ashley! I just searched online and you can substitute some of the flour, not all. I think this article will be helpful: https://www.egglesscooking.com/baking-101/substitutions-for-white-flour/
Happy Baking! Ashley, if I can ask you a favor of rating this recipe, I would greatly appreciate it!
Thanks for posting this! I had half a bag of clementines that were about to go bad, so I whipped up this coffee cake with clementines and blueberries, and it was delicious! 😀
Oh, that is Wonderful, Grace! So glad you like the recipe!
Just got confused looking for the coffee inthe recipe but the title means cake for coffee?
Hi Anita! A coffee cake: a sweet, rich bread usually made with fruit, nuts, and spices and often eaten with coffee. Some do contain coffee, this one doesn’t. But can definitely be enjoyed with a cup of coffee!
what size pan do you use for this? Your pictures show a square cake pan, an oval, and a bundt. They couldn’t all be made with the same recipe?
I have used the same recipe with different pans. You will get a larger or a smaller cake depending on the size of your baking pan. I’ve used 8″ & 9″ bundt pans, square and oval, I’m not sure the size.
How about frozen mixed fruit
Margaret, you should be able to. Just drain the liquid and coat well in flour before adding to the batter.
Margaret, you asked me about Instant Pot as well. An Instant Pot is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools.
Can regular milk be substituted with a non-dairy milk?
I don’t see why not. Should work.
Should work!