Fruit-of-the-Moment Coffee Cake
Makes:
one 9-inch (23 cm) cake
Serves:
12-16
Prep Time:
15 minutes
Cook Time:
45 minutes
Category:
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
I love a coffee cake that isn’t too sweet and can be served in the morning, but is also just “fancy” enough to serve as a dessert or teatime treat. In France, baked goods made with in-season fruits are referred to as aux fruits du moment, leaving you flexible to use fruits that are at their peak.
When I say “any fruit,” I mean “almost any fruit.” In general, the fresh or frozen fruits that are commonly baked into desserts will work well here, such as whole raspberries, blueberries, blackberries and cranberries, or sliced or diced apples, plums, rhubarb, peaches, apricots and pineapple. I wouldn’t recommend strawberries (unless mixed with rhubarb or other berries), pears (unless mixed with cranberries), melon (cantaloupe, honeydew or watermelon), diced bananas, kiwi or orange segments.
Ingredients
- 2 cups (300 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 4 tsp (20 g) baking powder
- ¼ tsp ground nutmeg
- Pinch of fine salt
- ¾ cup (175 mL) plain yogurt (2% or higher)
- ½ cup (125 mL) 2% milk
- 1 large egg
- 3 Tbsp (45 mL) sunflower oil
- 2 tsp vanilla extract
- 2 cups (500 mL) any fruit, fresh or frozen and diced, if needed (see DLTSY)
- 3 Tbsp (36 g) packed light brown sugar
- 3 Tbsp (18 g) regular rolled oats
- ¾ tsp ground cinnamon
Step by Step Instructions
Step 1
Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper.
Step 2
Into a large mixing bowl, measure the flour, sugar, baking powder, nutmeg and salt, and stir with a whisk or fork.
Step 3
In a separate bowl, whisk the yogurt, milk, egg, oil and vanilla. Add this all at once to the flour and stir until just combined—the batter will be dense, but this will balance with the moisture added by the cooking fruit.
Step 4
If using fresh fruit, stir it into the batter. If using frozen fruit, toss it in 2 Tbsp (18 g) flour and then stir into the batter. Spread this in the prepared pan.
Step 5
For the topping, in a small dish, stir the brown sugar, oats and cinnamon, then sprinkle this evenly over the top of the cake. Bake the cake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan on a rack for at least 30 minutes, then remove to cool completely.
