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“A lucious, fruit filled breakfast.”
1hr 5mins
1 coffee cake

Ingredients Nutrition


  1. Peel, core and slice apples and pears.
  2. Saute in butter for about 2 minutes perside, allowing 1 TBS butter for each apple and pear.
  3. Squeeze lemon juice evenly over sauteed slices, transfer to container and hold.
  4. Cintue to process until all fruit is sauteed and sprinkled with lemon juice.
  5. In a large bowl, sift 2 cups flour, 1 cup sugar and baking powder.
  6. With a pastry blender, blend in 1/2 cup butter to form a consistent mixture.
  7. Add egg and 1 cup milk.
  8. Blend to incorporate.
  9. Pour into a greased 9 by 13 inch baking dish.
  10. Layer fruit slices on top of batter.
  11. Heat lemon zest and apricot preserves in saucepan over moderate heat; whisk until melted.
  12. Drizzle over fruit.
  13. Mix 1 cup flour, 1 cup sugar, cinnamon, nutmeg and 1/2 cup butter until crumbly.
  14. Sprinkle even on top of fruit and preserves.
  15. Preheat oven to 400*F.
  16. Bake for 30 to 35 minutes.
  17. Cool slightly.
  18. Add powdered sugar to 1 TBS milk to make a glaze.
  19. Spread over warm coffee cake.
  20. Cut into squares and serve warm or cooled.

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