Easy Fruit Coffee Cake Recipes

Steps:

• 1. Heat oven to 350 degrees F Beat first 5 ingredients with mixer til well blended. Pour into greased and floured 13x9 pan and top with spoonfuls of pie filling or cherries for chocolate cake. Bake 35 minutes always test with toothpick. Cool completely
• 2. Sprinkle with toasted almonds and then drizzle. Drizzle: Mix sugar and milk and drizzle over cake, if a little to thick add a little more milk.

Steps:

• Beat together butter (or margarine) and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add other ingredients (except pie filling)& combine thoroughly.
• Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
• Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
• Bake at 350 for 40-45 minutes.
• Let cool in pan on wire rack.
• Frost with powdered sugar icing, if desired.

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.

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.

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix flour and 1/2 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in pan.
• Arrange sliced fruit in rows on batter. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle evenly over fruit. Drizzle with melted butter.
• Bake 28 to 35 minutes or until golden brown. Serve warm or cool.

Steps:

• 1. For the batter, in a large mixing bowl, cream butter and sugar.
• 2. Beat in egg.
• 3. Combine 1 cup flour, baking powder, and salt; gradually add to creamed mixture alternately with milk.
• 4. Toss blueberries with remaining flour.
• 5. Stir blueberries and cream cheese into creamed mixture. The batter will be thick and lumpy with the bits of cream cheese.
• 6. Transfer to a greased 8-in. square baking dish.
• 7. For the topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly.
• 8. Sprinkle over batter.
• 9. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350°F.
• Beat first 5 ingredients with mixer until well blended.
• Pour into greased and floured13x9 inch pan; top with spoonfulls of pie filling.
• Bake 35 minutes or until toothpick inserted in center comes out clean.
• Sprinkle with nuts, let cool for 10 minutes.
• Mix sugar and milk: drizzle over cake.
• Cool completely.
• Note: If glaze is too thick, add a little more milk until it is thin enough to drizzle.