Nutritional Info

Nutrition Facts

Serving Size 1 (92g)

Calories 207
Calories from Fat 24 (12%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 1g 5%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 96.1mg 32%
Sodium 81.2mg 4%
Potassium 106.3mg 2%
Total Carbohydrate 38.9g 13%
Dietary Fiber 0.9g 4%
Sugars 10g
Protein 5.3g 11%

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Recipe Description
For a smaller coffee cake, substitute 1o ounces of any flavor fruit preserves for the pie filling, and cut the remaining ingredients in half. Grease a 9 by 9 by 2 inch pan instead of the jelly roll pan, and prepare as directed.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  sugar
1/2 Cup(c)  margarine, softened
1 1/2 Teaspoon(t)  shortening
1 1/2 Teaspoon(t)  baking powder
1 Teaspoon(t)  vanilla
1 Teaspoon(t)  almond extract
4   eggs
3 Cup(c)  all purpose flour
12 Ounce(oz)  cherry, apricot or blueberry pie filling
1 Cup(c)  powdered sugar
2 Tablespoon(T)  milk


Heat oven to 350 degrees F. Generously grease jelly roll pan, 15 1/2 by 10 1/2 by 1 inch. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour. Spread 2/3 of the batter in pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake about 45 minutes. Drizzle mixed glaze ingredients over warm coffee cake. Serve warm or let stand until cool.

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