"A delicious light fruit cake, to go with a good cup of Java! Or serve as a dessert!" — maple bear
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1 1/2 cups
This batter needs to be kept to a thickness of 1/2 inch in the pan prior to adding the fruit of choice and crumbs on top. You will have difficulty with it baking completely if the batter is any thicker. I use an oblong cookie sheet with an edge or jelly roll pan.
Well, I’m sorry to say that this one was a disappointment, not because of the flavor, but because this produced the flattest coffee cake I have ever seen. The recipe calls for a 9” square pan, but the submitter states in her review that she uses a jelly roll pan. That’s a huge difference. I made half this recipe using an 8 1/2” spring form pan, which is almost exactly half the size of a 9x13, which most reviewers ended up using. The flavor was good, but the appearance was really lacking. Four stars for flavor, two stars for appearance = three stars.
Very good, easy cake. I made with a few minor changes. After reading reviews, I used a 9 x 13 pan, which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs, to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply!
We loved this. Based on other reviews, I used a 9x13 pan and then the cooking time was right on. Only slight problem with that is that I think it needs more blackberries when you use a larger pan. Mine were too spread out. Oh well, it was still delicious. Thanks!
This is a very good coffee cake. I used a 9 x 13 inch pan and baked it about 45 minutes. I like the fact that the ingredients are simple and usually on hand. I'll be making this again and experimenting with using different fruits and jams.
This cake was quite good. I used a 9 inch round cake pan, and used apricot jam on top instead of the fruit called for. It took much longer for the cake to cook (at least 50 min in total) which may have been because of my substitution of the round pan. Unfortunately, because it took so much longer to cook, my company had to leave before the cake was even out of the oven! I will try this again though, with a square pan. It is really wonderful with the apricots.
EVEN though I made so changes ..MY family has never eaten a whole cake at my house...Here is a the changes that I made...
Because I didnt have regular flour and baking pwder,I thought to myslef hmmmmmm I wonder how will self rising flour turn(since it already has a baking powder mix in it)SO instead of the flour and baking pwder I just used the 2 cup selfrising flour...And of course no more salt since its already salted!!!!!!..SO no fruits for my cake.WHAT I did instead is sprinkle alot of nesltequick strawberry pwder on top of the cake for decoration and a delicious sugary taste mmmmmmmmmmmm!!!!!!!!!!PLease try it and goodluck!!!!!!!!!!!
This is the best cake ever! Its my first time baking a cake...And this is so easy! I used self raising flour like one of the reviewer said...And its really delicious! If you want plain sponge cake...Just omit the fruits and crumbs
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Platz (Coffee Cake)
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 136
Satisfy your sweet tooth with this nutritious idea.
This dense, moist cake is easy to assemble and perfect with coffee.
Meet Adam, a young baker, and see how to make his favorite recipe.