Linden Street Coffee Cake

Ready to eat . . . YUM!

Ready to eat . . . YUM!

This coffee cake is my daughter’s favorite. She fell in love with it in college when she worked at the Linden Street Coffee House in Lamoni, Iowa. I don’t know if they still make it but we sure continue to make it at our house! I’ve adapted it just a little from the original recipe. This is versatile because the fruit layer is pie filling so you can make it whatever flavor you wish. Our favorites are blueberry and raspberry.

Ingredients
2 1/4 C. flour
3/4 C. sugar
3/4 C. butter
1/2 t. baking powder
1/2 t. baking soda
1 egg, beaten
3/4 C. buttermilk
1 t. almond extract
1/2 C slivered almonds
1 can pie filling

Mix flour and sugar and cut in butter. Set aside 1/2 C. for topping and mix in the almonds. Add the next five ingredients to flour mixture and mix well. Spread 2/3 of the batter in a 10 inch springform pan, spread the pie filling on top, and spread the rest of the batter on top of pie filling. Sprinkle the almond mixture evenly over the top. Bake in 350 degree oven for 50-55 minutes.

Baked Coffee Cake

Baked Coffee Cake


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