Fruity Streusel-Topped Coffee Cake | Midwest Living

Fruity Streusel-Topped Coffee Cake

Fruity Streusel-Topped Coffee Cake

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  • Makes: 12 servings
  • Prep 15 mins
  • Rise 30 mins
  • Bake 25 mins

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This old-fashioned coffee cake is easy to make because it uses frozen bread dough. Prepare it with apples or other fruit and serve at breakfast or for a spring brunch.


  • 1 16 - ounce loaf frozen white bread dough, thawed
  • 1 beaten egg
  • 1/2 cup sugar
  • 1/4 cup half-and-half or light cream
  • 4 cups thinly sliced peeled apples, sliced strawberries, raspberries. or blueberries
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter


  1. On a lightly floured surface, roll dough into a 17x12-inch rectangle.* Fit into the bottom and up the sides of a greased 15x10x1-inch baking pan. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
  2. In a small bowl, stir together egg, the 1/2 cup sugar, and the cream. Arrange fruit on dough in pan. Spoon egg mixture over fruit.
  3. In a medium bowl, stir together flour, the 1/2 cup sugar, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit.
  4. Bake in a 375 degree F oven for about 25 minutes or until edges are lightly browned. Makes 12 servings.


  • * Rolling out the thawed bread dough may take a while because the dough can be very elastic. One technique is to roll out the dough as far as possible, cover with plastic wrap, and wait for about 5 minutes, then continue the process.

Nutrition Facts

(Fruity Streusel-Topped Coffee Cake)

Servings Per Recipe 12, pro. (g) 5, vit. A (RE) 82, cal. (kcal) 304, fiber (g) 2, iron (mg) 1, calcium (mg) 50, sat. fat (g) 6, sodium (mg) 91, chol. (mg) 41, Fat, total (g) 9, carb. (g) 48

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