Best 12 Choose Your Fruit Coffee Cake Recipes

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Coffee cake - a delectable treat that combines the richness of coffee with the sweetness of cake - is a delightful indulgence that can brighten any coffee break or afternoon tea. Whether you prefer the classic streusel topping or a moist crumb cake texture, your taste buds are in for a treat. With so many variations available, finding the best recipe that suits your preferences can be an exciting yet daunting task. This article takes you on a culinary journey to discover the top recipes for "choose your fruit" coffee cake, offering an array of flavors and textures that will satisfy any sweet tooth. From classic apple cinnamon to juicy blueberry or tangy lemon, these recipes showcase the versatility of this beloved dessert. So, grab your apron, preheat your oven, and let's embark on a delicious adventure to find the perfect "choose your fruit" coffee cake recipe that will tantalize your taste buds and warm your heart.

Let's cook with our recipes!

UPSIDE-DOWN COFFEE CAKE



Upside-Down Coffee Cake image

This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!

Provided by Colleen Royal

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h15m

Yield 16

Number Of Ingredients 12

½ cup butter
2 cups light brown sugar
3 cups fresh peaches, pitted and sliced
⅔ cup margarine
1 ⅓ cups white sugar
4 eggs
2 teaspoons vanilla extract
1 ⅓ cups milk
3 ⅓ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
  • In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
  • In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
  • Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 66.5 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 5.6 g, Sodium 326.1 mg, Sugar 46.1 g

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING



Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping image

If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.

Provided by Ben S.

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 16

Number Of Ingredients 18

¾ cup all-purpose flour
½ cup dark brown sugar
½ teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
½ cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut
8 ounces softened cream cheese
½ cup sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose bleached flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons butter, at room temperature
½ cup sugar
1 egg
¼ cup plain low-fat yogurt
½ cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

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.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g

MIXED FRUIT COFFEE CAKE



Mixed Fruit Coffee Cake image

Dried fruits take the cake in a delicious quick-to-make coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 8

1 package (7 oz) dried mixed fruit, coarsely chopped
1/2 cup orange juice
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/3 cup plain fat-free yogurt
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
  • In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
  • In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
  • Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.

Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g

ANY-FRUIT COFFEE CAKE



Any-Fruit Coffee Cake image

This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!

Provided by Cindy Newell

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 18

4 cups chopped apples
1 cup water
2 tablespoons lemon juice
2 ¼ cups white sugar, divided
⅓ cup cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground mace
1 cup butter
1 cup milk
2 eggs, slightly beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup white sugar
¼ cup butter
½ cup chopped nuts

Steps:

  • Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
  • Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
  • Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
  • Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 64.2 g, Cholesterol 62.6 mg, Fat 18.1 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 38.7 g

FRESH FRUIT COFFEECAKE



Fresh Fruit Coffeecake image

Provided by Food Network

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) softened unsalted butter, plus more for pan
3 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups ripe fruit (such as whole berries, or fruit cut into 1/2-inch pieces)
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
Edible flowers and powdered sugar, for garnish (optional)

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.

CHOOSE YOUR FRUIT COFFEE CAKE



Choose Your Fruit Coffee Cake image

Another simple and great cake to make for a late breakfast or a potluck at work. You choose your own pie filling but we personnally like cherry or peach.

Provided by LAURIE

Categories     Breads

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 7

4 eggs
1 cup oil
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
2 cups flour (may need a little more to make batter thick enough to spread)
1 (21 ounce) can pie filling, your choice

Steps:

  • Mix everything together but the pie filling in a large bowl.
  • Spread 1/2 of batter in greased and floured 13x9 pan.
  • Pour can of pie filling over the top.
  • Spread remaining dough over filling.
  • Bake at 350 for 30-35 minutes.
  • Cool slightly and if desired, spread with butter cream frosting or drizzle with glaze.

Nutrition Facts : Calories 325.6, Fat 20, SaturatedFat 2.9, Cholesterol 70.5, Sodium 102.5, Carbohydrate 32.8, Fiber 0.6, Sugar 16.8, Protein 4.2

ROASTED FRUIT CINNAMON COFFEE CAKE



Roasted Fruit Cinnamon Coffee Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 25

Cooking spray
2 cinnamon sticks
8 ripe peaches, nectarines and/or plums, halved and pitted
2 tablespoons unsalted butter, melted (28 grams)
2 tablespoons maple syrup (30 milliliters)
1 orange, zested and juiced
1 teaspoon vanilla extract
1/2 cup brown sugar (100 grams)
6 tablespoons all-purpose flour (50 grams)
1 tablespoon cinnamon
1 tablespoon cocoa powder
1/2 teaspoon kosher salt
3/4 cup chopped pecans, optional (95 grams)
1/4 cup unsalted butter, melted (56 grams)
1/2 cup unsalted butter, room temperature (112 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (100 grams)
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup full fat plain or vanilla yogurt (250 milliliters)
2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Steps:

  • For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
  • Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
  • For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
  • For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
  • Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
  • Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
  • Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
  • To serve, cut the cake into squares and serve topped with the roasted fruit.

FRESH FRUIT COFFEE CAKE



Fresh Fruit Coffee Cake image

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.

Provided by jswinks

Categories     Breads

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 323.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 77.1, Sodium 204.6, Carbohydrate 34.5, Fiber 0.9, Sugar 17.2, Protein 5.6

EASY FRUIT COFFEE CAKE



Easy Fruit Coffee Cake image

Easy and quick to make. I made it with apple pie filling, but it would be great with any pie filling.

Provided by LizCl

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) pkge. yellow cake mix
3 eggs
1 (21 ounce) can any pie filling
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 cup nuts, chopped
1/4 cup butter, melted

Steps:

  • In a large bowl, mix together the cake mix, eggs and pie filling.
  • Pour into a greased and floured 9 X 13 inch pan.
  • Combine the brown sugar, flour, butter, cinnamon and nuts.
  • Sprinkle over the top of the batter.
  • Bake at 350 degrees for 35-40 minutes.

Nutrition Facts : Calories 361.2, Fat 15.9, SaturatedFat 4.3, Cholesterol 57.5, Sodium 411.7, Carbohydrate 50.9, Fiber 1.6, Sugar 32.4, Protein 5.6

ANY-FRUIT COFFEE CAKE



Any-Fruit Coffee Cake image

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

Provided by heidi

Categories     Breads

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 17

2 cups fruit
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons cornstarch
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace
1/2 cup margarine or 1/2 cup butter
1 large egg, slightly beaten
1/2 cup milk
1/2 teaspoon vanilla
1/4 cup sugar
1/4 cup all-purpose flour
2 tablespoons margarine or 2 tablespoons butter
1/2 cup walnuts, chopped

Steps:

  • FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
  • In a medium saucepan combine fruit and 1/2 cup water.
  • Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
  • Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
  • 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.
  • 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.
  • Bake in a 350°F oven for 40 to 45 minutes or till done.
  • Cool.

NADIA'S MORNING COFFEE CAKE WITH WINTER FRUITS



Nadia's Morning Coffee Cake with Winter Fruits image

Provided by Marcella Hazan

Categories     Cake     Fruit     Breakfast     Bake     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 12 portions

Number Of Ingredients 13

3 eggs
1 1/3 cups sugar
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
grated peel of 2 oranges
large pear, about 1/2 to 3/4 pound, or 2 smaller ones
1 crisp, juicy apple
1 banana
2 tablespoons freshly squeezed lemon juice
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 tablespoon butter for greasing the pan
10-inch springform pan

Steps:

  • Turn on the oven to 375°.
  • Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
  • Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
  • Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
  • Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
  • Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
  • Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
  • Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.

COFFEE FRUITCAKE



Coffee Fruitcake image

Categories     Cake     Coffee     Egg     Dessert     Bake     Dried Fruit     Raisin     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 15

3 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special Equipment
2 (9- by 5- by 3-inch) loaf pans

Steps:

  • Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

Tips:

  • Choose the right fruit: For a classic fruit coffee cake, choose fruits that are in season and have a good balance of sweetness and tartness. Some popular choices include apples, berries, peaches, and plums.
  • Prepare the fruit properly: Before adding the fruit to the batter, be sure to wash it thoroughly and remove any pits or seeds. If using fresh fruit, you may also want to peel it. If using frozen fruit, thaw it completely before using.
  • Don't overmix the batter: Overmixing the batter will make the coffee cake tough. Mix just until the ingredients are combined.
  • Bake the coffee cake at the right temperature: The ideal baking temperature for coffee cake is 350 degrees Fahrenheit. This will allow the cake to rise evenly and prevent it from becoming too brown.
  • Let the coffee cake cool before serving: Once the coffee cake is done baking, let it cool for at least 15 minutes before serving. This will allow the cake to set and make it easier to slice.

Conclusion:

Fruit coffee cake is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. With so many different recipes to choose from, there's sure to be a fruit coffee cake that everyone will love. So next time you're looking for a sweet and satisfying treat, give fruit coffee cake a try!

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