Fruit Coffee Cake

This is a recipe I got from Better Homes and Gardens. I make it all the time in the spring and summer with peaches.  I use fresh fruit if I can, but if I need to speed things up, I just use a can of unsweetened sliced peaches.   I’ve also made it using blueberries and raspberries.

Fruit Coffee Cake

Makes: 9 servings

Prep: 30 minutes
Bake: 40 minutes


Fruit Coffee Cake


  • 1-1/2 to 2 cups pitted and sliced apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup butter or margarine
  • 1 beaten egg
  • 1/2 cup buttermilk or sour milk*
  • 1/2 teaspoon vanilla
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons butter or margarine


1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer,* covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.

2. In a medium bowl combine the 1-1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread filling over batter. Drop remaining batter in small mounds over filling.

4. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree F oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.

*Note: Do not simmer raspberries.

Rhubarb-Strawberry Coffee Cake: Prepare as above, except substitute 3/4 cup fresh or frozen cut-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for fruit. Continue as directed.

*Tip: Making Sour Milk: If you don’t have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

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