Buttery struesel topped coffee cake
easy crowd pleasing large batch of fruity struesel topped coffee cake.
Ingredients
- 2 cup sugar, divided
- 3 cup flour, divided
- 1 cup butter, divided (room temperature)
- 1 egg
- 1 scant cup milk
- 2 tsp baking powder
- 1 pinch salt
- 2 cans fruit pie filling (not pumpkin)
Instructions
Preheat oven to 350°
Grease a high sided jelly roll pan (or sheet pan)
Place in a med-large mixing bowl:
- 1 cup sugar, 2 cups flour, 1/2 cup butter, baking powder, salt, crack the egg into a 1 cup measuring cup and fill remainder of measuring cup to the top with milk and add to the bowl. Mix this together with hand mixer, stand mixer or the old fashioned way. Spread this onto the jelly roll pan in an even layer making sure to get into the corners.
Spread the fruit filling over the batter
In a separate bowl add:
- 1/2 cup melted butter, 1 cup of sugar and 1 cup of flour. Mix together until you get a crumbly texture. Sprinkle this over the fruit.
