This coffeecake will get them smiling. Everyone loves a warm, tender coffeecake. This one is filled with fruit and made easy because you can use a canned fruit filling. In fact, choose your favorite pie filling—cherry, apple, apricot, peach or more. With the filling tucked inside the coffeecake, this reminded us of a streuselkuchen. It is very good.


2 1/2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup butter

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

3/4 cup buttermilk
1 large egg, whisked
1 teaspoon vanilla or 1/2 teaspoon almond extract

1 21 oz can fruit pie filling

1/2 cup confectioners’ sugar
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
1-2 tablespoons milk


Preheat the oven to 350 degrees. Prepare a ten- to twelve-inch baking or tart pan by greasing well and flouring the inside of the pan. (A springform pan works wonderfully well and if you are using a springform pan, you will not need to flour it.) For the coffeecake in this picture, we used a ten-inch glass-based springform pan.

1. Mix the flour and brown sugar together. With a pastry knife, cut in the butter until the mixture is granular in appearance. Measure and set aside 3/4 cup of the crumb mixture.
2. Stir the baking soda, baking powder, spices and salt into the remaining crumb mixture. Form a well in the center of this dry mixture. Add the buttermilk to the egg and add the extract. Pour the buttermilk mixture into the well in the dry mixture. Stir with a fork until combined. Do not over mix. Some lumps will remain. Set aside about one cup of this batter.
3. Place the batter (not the cup set aside) in the prepared pan. Spread it evenly across the bottom and slightly up the sides with a rubber spatula. Spread the pie filling over the center of the batter. (We find the full 21 ounce can to be a little too much; we use nearly all of the filling.) Spoon the set aside batter on the pie filling in drops—it will not cover the filling but will spread while baking. Sprinkle the remaining 3/4 cup crumb mixture over the batter. (You will have four layers: batter on the bottom, then fruit filling, then batter, and finally the crumb topping.)
4. Bake for 45 to 50 minutes or until golden and the cake portion tests done with a toothpick. Baking times will vary with different pans. Let the cake cool for ten minutes in the pan on the rack. If you are using a springform pan, loosen the edges and remove the ring after ten minutes.
5. Mix the confectioners’ sugar, extract and enough milk to form an icing of drizzling consistency. Drizzle over the coffeecake.

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