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Easy Coffee Cake Recipe

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This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it’s delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.

Ingredients

Scale

CAKE

  • 1 cup butter, softened
  • 1–3/4 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1–1/2 teaspoons salt
  • 1–1/2 teaspoons baking powder
  • 1 can (21 ounces) peach pie filling

ICING

  • 1–1/4 cups confectioners’ sugar
  • 1/2 teaspoon almond extract
  • 3 to 4 tablespoons milk

Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined.
  2. Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack.
  4. In a small bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake. Yield: 16-20 servings.

Nutrition

Find it online: https://howardbrownfarms.com/easy-coffee-cake/