Coffee Cake

(from cmcothron47’s recipe box)

Source: Joanne Fluke (from RecipeThing user Ryan77)

Categories: Cake


  • The Cake:
  • 1 cup soft butter
  • 1 and 3/4 cup white sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons baking powder
  • 6 eggs
  • 3 cups flour
  • The Filling:
  • 3 cups chopped fruit (or crushed berries—the fruit can be fresh, frozen, or canned***)
  • 1/3 cup white sugar
  • 1/3 cup flour
  • The Crumb Topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup softened butter


  1. Preheat oven to 350°F, rack in the middle position.

  2. Grease the inside of a 9-inch by 13-inch rectangular cake pan, or spray it with non-stick cooking spray.

  3. Mix the cup of soft butter with the white sugar until it’s fluffy. Add the salt, vanilla, and baking powder. Mix thoroughly.

  4. Add the eggs one by one, mixing after each addition.

  5. Add the flour in one-cup increments, mixing thoroughly after each addition.

  6. Spoon one-half of the batter in the cake pan and spread it out with a rubber spatula. Leave the rest in the bowl for later.

  7. The filling: In another bowl, mix the fruit, sugar, and flour. (If you’ve used chopped apples, peaches, or pears, add teaspoon cinnamon to the mix.) Spoon the fruit mixture on top of the batter.

  8. Drop spoonfuls of the remaining hatter on top and spread them carefully with a rubber spatula.

  9. The crumb topping: Mix the brown sugar and the flour in a small bowl. Add the softened butter and cut it in until it’s crumbly.

  10. Sprinkle the crumb topping over the pan as evenly as possible.

  11. Bake at 350°F for 45 to 60 minutes. Remove the pan from the oven and let the coffee cake cool on a wire rack.

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