With a ribbon of fresh homemade fruit filling, this homey coffee cake is perfect for breakfast with friends and family. It’s equally delicious warm out of the air fryer for a weeknight dessert.
PREP: 25 MIN.
COOK: 30 MIN.
MAKES: 8 SERVINGS
FILLING
- ⅓ cup sugar
- 2 Tbsp. cornstarch
- 6 Tbsp. water or cranberry-raspberry juice
- 1 cup fresh or frozen unsweetened raspberries
- 1 ½ tsp. lemon juice
COFFEE CAKE
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ⅛ tsp. ground mace
- ½ cup cold butter, cubed
- 1 large egg, room temperature, lightly beaten
- ½ cup whole milk
- ½ tsp. vanilla extract
TOPPING
- 2 Tbsp. cold butter, cubed
- ¼ cup all-purpose flour
- ¼ cup sugar
- 2 Tbsp. sliced almonds
1. For filling, in a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool.
2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in eggs, milk and vanilla until blended.
3. Spread half batter into a greased 8-in. round baking pan that fits into air fryer. Spread filling evenly over top. Drop remaining batter by small spoonfuls and spread evenly over filling.
4. Preheat air fryer to 325°. For topping, cut butter into flour and sugar; stir in almonds. Sprinkle over top. Place pan in air fryer; cook until a toothpick inserted in center comes out with moist crumbs and top is golden brown, 30-35 minutes.
1 piece: 376 cal., 17g fat (10g sat. fat), 63mg chol., 368mg sod., 53g carb. (29g sugars, 2g fiber), 5g pro.
AIR-FRYING TIP
To store, cool coffee cake completely. Place in an airtight container; keep at room temperature for 2-3 days.
