Fruit-Filled Coffee Cake

Prep Time: 15 min
Cook Time: 60 min
Ready Time: 120 min
Yield: 9 servings

Ingredients

COFFEE CAKE

1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
1 large egg
1/3 cup milk
2 cups Pillsbury BEST® All Purpose Flour
2 teaspoons baking powder
3/4 teaspoon salt
1 (21 oz.) can blueberry or cherry pie filling

TOPPING

1/2 cup sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 teaspoon ground cinnamon
1/3 cup finely chopped walnuts or pecans
2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
OR 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

Preparation Directions

HEAT oven to 375ºF. Coat an 8 x 8 x 2-inch square pan with no-stick cooking spray.
COMBINE 1/2 cup shortening and 3/4 cup sugar in large bowl; beat with electric mixer until light and fluffy, about 5 minutes. Beat in egg; blend in milk.
SIFT together 2 cups flour, baking powder and salt in medium bowl; add to shortening mixture, blending at low speed.
SPREAD half the batter in prepared pan; cover with 3/4 can pie filling. Spread remaining batter over pie filling; top with remaining pie filling.
COMBINE 1/2 cup sugar, 1/2 cup flour, cinnamon and nuts in medium bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over pie filling.
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool completely. Cut in squares to serve.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 520 (Calories from Fat 160), Total Fat 17g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 320mg, Total Carbohydrate 85g (Dietary Fiber 3g, Sugars 54g), Protein 6g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 10%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.