Updated: October 2020
I could eat coffee cake as often as you set it in front of me.
Number one because I like the cake, but most of all anything I can drink coffee with is tops in my book.
I've had this Lemon Pie Coffee Cake recipe forever and promised myself one day it would get made. It's easy to throw together and, besides the pie filling, you'll have all these ingredients in your cabinet.
The second time I made this, I used a "can" of lemon pie filling. It's supposed to be 15 ¾ ounces, but I accidentally picked up a 22 ounce can. And I used it all. Whoops. That's a lot of filling.
Because of the little filling error, the second Lemon Pie Coffee Cake came out loaded with pie filling and not that much crust. We put a dollop of very lightly sweetened whipped cream and it became a luscious, layered, lemony dessert - almost like a trifle.
The final sugar sprinkled on the top gives it a nice crunch, so don't forego that part.
A friend made it with blueberry pie filling and loved it - I can't wait to experiment with the fillings!
Next on the agenda is apple pie filling with a cinnamony-sugar topping. If you'd rather, use your favorite homemade pie filling. You can't go wrong with this one.
Such an easy lemon coffee cake recipe with simple ingredients. This one is definitely a keeper!
- 1 ¼ Cups sugar, divided
- ¾ Cup vegetable oil
- 4 eggs
- ½ tsp. vanilla
- 2 Cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 can (15 ¾ oz.) lemon pie filling
- Preheat oven to 350°. Spray a 13x9" or 11 ¾ x 7 ½" baking dish (see note under Tips and Stuff below) and set aside.
- In a stand mixing bowl, combine 1 cup sugar, oil, and vanilla; mix well. Add eggs; beat until lightly lemon-colored.
- In a mixing bowl, combine the flour, baking powder and salt. With mixer on low, add the flour mixture and mix until just combined. Give it a final stir by hand to make sure the flour isn't stuck at the bottom of the bowl.
- Pour half of the batter into the prepared pan. Carefully top with the pie filling, smooth to the edges with the back of a large spoon. Pour the rest of the batter over the top of the pie filling.
- Sprinkle the remaining ¼ cup sugar over the top of the cake, then bake for 30-40 minutes, until the top is golden brown. Cool on a wire rack in the pan. Best served cool or right out of the refrigerator.
I've made this in a 13x9" baking dish (glass) and an 11 ¾ by 7 ½" baking dish (glass) and both work fine. If using a smaller dish, bake the cake for five to ten minutes longer. I liked it a bit better in the smaller baking dish because it's thicker.
I use the brand 'Comstock' pie filling. Some readers have used lemon pudding made from the small boxes, but if you do, make sure the resulting pudding is almost 16 ounces. You may need to use two boxes if you use boxed lemon pudding. I highly recommend the canned pie filling.
Nutrition Information:Yield: 18 Serving Size: 1 piece
Amount Per Serving: Calories: 217Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 122mgCarbohydrates: 27gFiber: 0gSugar: 15gProtein: 3g