Imagine sinking your fork into a heavenly slice of coffee cake so moist and delightful that it transforms an ordinary morning into an extraordinary culinary experience. This American-style filled coffee cake is not just a recipe—it's a journey of flavors that combines the richness of butter, the tanginess of sour cream, and the sweet surprise of fruit preserves hidden within layers of tender cake. Whether you're hosting a brunch, looking for a weekend treat, or simply craving something special, this coffee cake will become your new go-to dessert that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup sour cream
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup fruit preserves (your choice)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix on low speed until just combined, being careful not to overmix.
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Carefully spread the fruit preserves over the first layer of batter, leaving a small border around the edges to prevent burning.
- Gently pour the remaining batter over the preserves, using a spatula to spread it evenly and cover the fruit layer completely.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 15-20 minutes before cutting into squares.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving for extra sweetness.
Tips
- Room Temperature Matters: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Preserve Layer Technique: Leave a small border when spreading preserves to prevent burning and ensure even distribution.
- Toothpick Test: Always check doneness by inserting a toothpick in the center—it should come out clean with no wet batter.
- Cooling is Crucial: Allow the cake to cool in the pan for 15-20 minutes before cutting to help it set and prevent crumbling.
- Customize Your Preserves: Experiment with different fruit preserves like raspberry, strawberry, or apricot to create unique flavor variations.
- Storage Tip: Store covered at room temperature for 2-3 days, or refrigerate for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
