Best 6 Fresh Fruit Coffeecake Recipes

FRESH FRUIT COFFEECAKE

Steps:

• Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
• In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
• Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
• Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.

FRESH FRUIT COFFEE CAKE

Steps:

• 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.

APRICOT COFFEE CAKE

Steps:

• 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
• 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
• 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
• 4. To serve, sift confectioners' sugar over the cake and cut into squares.
• Make Ahead.
• The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
• Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
• Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
• Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
• Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
• Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

EASY FRUIT COFFEE CAKE

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.

FRESH BERRY COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
• Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
• In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
• Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.