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Fresh Fruit Coffee Cake

Fresh Fruit Coffee Cake Recipe

This is a coffee cake you can make with just about any fresh fruit that sounds good. I have had it made with Raspberry/Strawberry and recently made it Christmas morning as a Blueberry/Pear Coffee Cake. I would recommend using fresh fruit and not cheating by using the canned variety. It's a recipe by Lou Seibert Pappas from the book Coffee Cakes, Simple Sweet and Savory.
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Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Calories 323.9 kcal

Ingredients
  

  • 8 ounces cream cheese, room temp
  • 8 tablespoons unsalted butter, room temp
  • 3/4 cup granulated sugar
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups fresh fruit, sliced, chopped, diced to your preference
  • 1/4 cup brown sugar, firmly packed
  • 1/2 cup walnuts or 1/2 cup almonds

Instructions
 

  • Preheat oven to 350F.
  • Butter and Flour a 9x13 baking pan.
  • In a large bowl, combine first three ingredients (cream cheese, Butter, granulated sugar) and beat with a wooden spoon or electric mixer until light and fluffy.
  • Stir in the milk, eggs, and vanilla.
  • In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to blend.
  • Add to the cheese mixture and beat until smooth.
  • Spread 1/2 of the batter in the prepared pan. Scatter fruit evenly over the batter. Dot the remaining batter over the fruit.
  • Mix brown sugar and nuts together, sprinkle evenly over batter.
  • Bake for 40 minutes or until the cake is golden brown and a tester comes out clean.
  • Let cool or serve warm. Yummy either way.

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Nutrition

Serving: 64gCalories: 323.9kcalCarbohydrates: 34.5gProtein: 5.6gFat: 18.7gSaturated Fat: 9.7gCholesterol: 77.1mgSodium: 204.6mgFiber: 0.9gSugar: 17.2g
Keyword < 4 Hours, Breads, Breakfast, Brunch, Fruit
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