Any-Fruit Coffee Cake

READY IN: 1hr 5mins
Recipe by heidi

I received this recipe from a friend. The version I had used blueberries. It comes with a streusel topping.

Top Review by Karen C.

This recipe for Any Fruit Coffee Cake first appeared in BH & G magazine in the September 1981 issue. I still have that magazine and the recipe. What you show here is only a 1/2 recipe for this cake. This cake also makes 1 9 x 13 in baking pan or 2-8 in baking pans. And you can use any fruit in this recipe. I have used this recipe many times and I would rate this cake as a 5 star

Ingredients Nutrition


  1. FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
  2. In a medium saucepan combine fruit and 1/2 cup water.
  3. Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
  4. Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
  5. Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
  6. Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
  7. Bake in a 350°F oven for 40 to 45 minutes or till done.
  8. Cool.

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