Prep 15 mins
Cook 40 mins
I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!
- Beat together butter (or margarine) and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except pie filling)& combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350 for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
Everyone loved itwhen I took it to work and wanted the recipe.
Great Recipe---My kids love it and I give them each turns picking the filling. We h ave used strawberrys and cherry's so far--next time is blueberry---------
Wow! Just what I was looking for! The cake and filling stay elegantly separate while cooking. We used a 9x13" pan, 1 quart homemade pippin apple filling, topped with crumb topping before baking, then drizzled powdered sugar icing after cake cooled. Rave home reviews! (The real test will be how it tastes leftover tomorrow a.m. for breakfast! :-) Doubtless a winner still!) Would also be good if icing omitted and served with tiny pot of heavy cream to pour. Crumb topping: 2/3 cup flour 2/3 cup brown sugar 2/3 cup finely chopped walnuts 6 tablespoons butter Blend first three, then cut in butter until mixture resembles coarse crumbs.