2 tablespoons finely chopped dried cranberries, cherries, or apricots
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee or espresso powder
1 teaspoon ground cinnamon
Sub-recipe steps
Stir together in a small bowl until thoroughly combined: ⅓ cup finely chopped toasted walnuts or pecans; ⅓ cup packed light brown sugar; 3 tablespoons finely chopped dark chocolate; 2 tablespoons finely chopped dried cranberries, cherries, or apricots; 1 tablespoon unsweetened cocoa powder; 1 tablespoon instant coffee or espresso powder; 1 teaspoon ground cinnamon
4 tablespoons (2 oz or 55g) unsalted butter, softened
½ cup (100g) sugar
Finely grated zest of 1 lemon or orange
½ teaspoon vanilla
1 large egg
⅔ cup (155g) milk
(1 ¼ cups berries, pitted cherries, fresh or frozen cranberries, or diced apples)
(⅓ cup sugar)
Sub-recipe steps
Whisk together in a medium bowl: 1 ½ cups sifted (180g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt
Beat in a large bowl or stand mixer fitted with the paddle attachment until light and fluffy: 4 tablespoons (2 oz or 55g) unsalted butter, softened; ½ cup (100g) sugar
Beat in: Finely grated zest of 1 lemon or orange; ½ teaspoon vanilla
Beat in: 1 large egg
Beat in the flour mixture in 2 additions, alternating with: ⅔ cup (155g) milk
Stir or mix until smooth. Spread the batter in the prepared pan. If desired, toss together and sprinkle over the batter: (1 ¼ cups berries, pitted cherries, fresh or frozen cranberries, or diced apples); (⅓ cup sugar)
Then sprinkle with: Streusel
Bake until a toothpick inserted in the center of the cake comes out clean or with moist crumbs attached, about 25 minutes if covered with streusel alone, 25 to 30 minutes if covered with fruit and streusel. Let cool in the pan on a rack.
Powdered sugar
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Chocolate Fruit Filling
1 Quick Coffee Cake
Powdered sugar
Let's Cook
Step 1.
Grease an 8- to 10-cup fluted tube or Bundt pan. Prepare: Chocolate Fruit Filling
Step 2.
Prepare the batter for: Quick Coffee Cake
Step 3.
Spoon one-quarter of the batter into the pan and spread evenly. Sprinkle with half of the filling. Top with half of the remaining batter and sprinkle with the remaining filling. Top with the remaining batter. Marble the cake and filling with a small spoon, scooping batter from the bottom of the pan up to the top 5 or 6 times and moving around the tube with each scoop. Spread the surface of the batter evenly. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a rack for 10 minutes. Rotate and tap the pan until the cake is loosened on all sides, then invert the cake onto the rack to cool. Serve warm or at room temperature, sprinkled with: Powdered sugar
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