Roasted fruit cinnamon coffee cake

By Mary Berg
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Step up your coffee cake game with this dessert from Mary Berg. Served with roasted fruit like plums, peaches and nectarines, this cinnamon coffee cake is light, airy and crumbly. 



Roasted Fruit

  • 2 cinnamon sticks
  • 8 ripe peaches, nectarines and/or plums, halved and pitted
  • 2 tablespoons (28 g) unsalted butter, melted
  • 2 tablespoons (30 ml) maple syrup
  • 1 orange, zested and juiced
  • 1 teaspoon vanilla extract


  • 1/2 cup (100 g) brown sugar
  • 6 tablespoons (50 g) all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (95 g) chopped pecans, optional
  • 1/4 cup (56 g) unsalted butter, melted

Coffee Cake

  • 1/2 cup (112 g) unsalted butter, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla
  • 1 cup (250 ml) full fat plain or vanilla yogurt
  • 2 cups (270 g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  1. Preheat your oven to 350°F (175°C) and grease a nine-inch square baking pan and another pan large enough for the fruit with cooking spray.

For the Fruit

  1. Add the cinnamon sticks to the pan and nestle in the fruit, cut side up.
  2. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit. Set aside. 

For the Streusel 

  1. Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. 
  2. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.

For the Cake

  1. Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, about one to two minutes. 
  2. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
  3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. 
  4. Add the dry ingredients to the wet and stir just to combine.
  5. Spread a little less than half of the cake batter into the nine-inch pan. 
  6. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. 
  7. Sprinkle with the remaining streusel.
  8. Bake the cake and the fruit for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. 
  9. Set aside to cool slightly or all the way to room temperature

To Serve

  1. Cut the cake into squares and serve topped with the roasted fruit. Enjoy! 

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