Fruit Coffee Cake
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 12
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Endlessly adaptable, this sour-cream coffee cake welcomes whatever fruit you have on hand, fresh or frozen. The batter bakes into a moist, buttery base with a fine, tender crumb, and a brown-sugar crumble adds a sweet, crunchy finish on top. It is the sort of easygoing cake you can throw together for brunch, an afternoon coffee, or a last-minute dessert without a second thought.
Ingredients
Ingredients
- 1-12 Cup White Sugar
- 1/2 Cup Butter (or Margarine)
- 2 - Egg
- 1 Cup Sour Cream
- 1 Tsp Vanilla
- 1 Tsp Baking Soda
- 2 Cups All-Purpose Flour
- 2 Cups Fruit
- 1/2 Cup Brown Sugar
Directions
Directions
- Preheat oven to 350F(175C)
- Cream butter and sugar in a large bowl using a wooden spoon.
- Blend in eggs one at ta time and stir in sour cream and vanilla.
- Add baking soda and flour 1 cup at a time and mix well.
- Stir in 2 cups of fruit.
- Transfer to baking pan and top with crumble.
- Bake in a 9x13 pan for 35 to 40 minutes or until a knife inserted in the center comes out clean.
This is a very simple recipe and quite versatile. Fresh or frozen fruit can be used but allow a longer cooking time if using frozen fruit.
Nutrition
Per serving · 12 servingsCalories
270
Fat
10 g
Saturated fat
5 g
Carbohydrates
40 g
Sugar
20 g
Fiber
1 g
Protein
3 g
Sodium
200 mg
Cholesterol
40 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1-12 Cup White Sugar
- 1/2 Cup Butter (or Margarine)
- 2 - Egg
- 1 Cup Sour Cream
- 1 Tsp Vanilla
- 1 Tsp Baking Soda
- 2 Cups All-Purpose Flour
- 2 Cups Fruit
- 1/2 Cup Brown Sugar
Directions
Directions
- Soften butter
- Combine all ingredients well
Ingredients
Ingredients
- 1/2 Cup Brown Sugar
- 1 Tbsp All-Purpose Flour
- 1 Tsp Cinnamon
- 1 Tbsp Butter
