Description
Very tender coffee cake layered with sweet lemon pie filling and topped with sugar for a bright breakfast or dessert recipe.
Ingredients
Scale
- 1 ¼ cups granulated sugar, divided
- ¾ cup vegetable oil
- 4 large eggs
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (15 ¾ ounces) lemon pie filling
Instructions
- Preheat oven to 350°F and spray a baking dish with nonstick spray.
- Mix 1 cup sugar, vegetable oil, and vanilla until smooth.
- Add eggs and beat until pale and fluffy.
- Whisk flour, baking powder, and salt in another bowl.
- Slowly mix dry ingredients into wet ingredients until combined.
- Spread half the batter into the prepared pan.
- Carefully spread lemon pie filling over the batter.
- Top with remaining batter and smooth gently.
- Sprinkle remaining sugar evenly over the top.
- Bake for 30 to 40 minutes until golden brown.
- Cool completely before slicing and serving.
Notes
- Store leftovers covered in the refrigerator for up to 5 days.
- This cake tastes excellent chilled or at room temperature.
- You can substitute other pie filling flavors if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 217
- Sugar: 15
- Sodium: 122
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0
- Protein: 3
- Cholesterol: 41