I partnered with Post Fruity Pebbles for this recipe. As always, all opinions are my own.
This is the ultimate coffee cake. Tender, fluffy, flavorful and full of specks of amazing Fruity Pebbles.
I’m a huge, huge fan of Fruity Pebbles so I had to put together a Fruity Pebbles Coffee Cake. Who isn’t a fan, those colors draw me in. Not to mention, the milk after you’ve ate all the fruity pebbles? Oh my goodness. Heaven. I think the best part of this coffee cake is the soft middle where the coffee cake and cake meet. I can eat that all day long.
This isn’t my first time around making a Fruity Pebbles treat. You HAVE to check out my fruity pebbles french macarons. They’re so gorgeous. Looking at the pictures of them just makes my heart happy.
So, I started this recipe by filling a bowl with cereal and buttermilk. For a minute I thought about sitting down and eating it, but I stayed strong. Besides, buttermilk isn’t my ideal breakfast milk. I let it set until my milk was pink and full of flavor. I initially was going to strain out the cereal, but I think leaving it adds flavor and nice bits of color to the cake. It breaks apart beautifully when it’s mixed into the cake.
I have always been the kind of lady that would rather eat the crumb and leave the cake, but this is an exception. The cake is so moist and fruity. I love how it has the appearance of a confetti cake. Friends, those are not sprinkles, but cereal. Cool, right?
Fruity Pebbles Coffee Cake
- 1/2 cup + 2 T. butter melted
- 1 1/4 cups light brown sugar packed
- 1 3/4 cups all-purpose flour
- 1 cup Fruity Pebbles slighted crushed
- In a mixing bowl, add butter, brown sugar, flour and Fruity Pebbles. Mix on medium until small a crumb starts to form. Turn mixer off.
- Stir the remaining crumbs with a spatula or by hand.
- Place in a freezer bag and freeze while preparing the cake.
- Preheat oven to 350 degrees. Spray a 11x7 cake pan with non-stick cooking spray. This recipe will fill the cake pan completely full. You can also use an 9x13 cake pan if you're more comfortable. Add a piece of tin foil underneath the pan, just in cake any spillage occurs. (It shouldn't)
- Add the milk and Fruity Pebbles in a bowl. Let it sit for 5 - 10 minutes until the milk turns make and the cereal gets soft. Meanwhile, prepare the rest of the cake.
- In a large mixing bowl, add in the cooled, melted butter, vegetable oil and sugar. Mix on medium until incorporated. Scrape down the sides of the bowl.
- Add in the egg and vanilla. Mix on medium until combined. Scrape the sides of the bowl.
- In a separate bowl, add in the flour, baking soda and baking powder. Whisk until incorporated.
- Add half of the flour mixture into the butter and sugar. Mix on medium until just combined. Scrape down the sides.
- Add in all of the buttermilk and cereal mixture. Mix on medium until combined. Scrape down the edges.
- Add the remaining flour and mix on medium until incorporated.
- Spread the batter into the 11x7 cake pan. Make sure it goes to all edges and corners.
- Remove crumb from the freezer and pile it all on the top and spread it to all the edges and corners.
- Place in the oven and bake for 53 minutes to 1 hour. To check to see if the coffee cake is done, place a clean toothpick into the center of the cake. If it comes out with batter on it, it needs more time. If it comes out clean or with moist crumbs, it's done.
- Let cool, cut and serve.
If you can’t get enough of Fruity Pebbles, head over and check them out on Twitter, Instagram, or Facebook. They have loads of great things going on including a giveaway for a VIP Vacation that I wouldn’t mind winning.
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions Sheet! Join the 5000 others who are receiving our dessert newsletters and baking challenges.