Absolutely! Either an 11×7 or 9×9 pan would work well. You could probably use an 8-inch square pan too, but the cake layers will be really tall.

Perfect coffee cake!! I split the batter into a 6 inch round pan and an 8 inch round pan and adjusted the baking time. I gave away the bigger cake to family. Next time I may keep the larger cake for us. 🙂 I will surely make it again – another excellent recipe!!

Huge hit. Made GF with Bob’s Red Mill GF AP flour and no other changes.

I loved it. I have been searching for blueberry coffee for so long and I haven’t found the one that I keep in my recipe box. Thankfully I found the one. The cake is so moist and not overly sweet. Thank you for sharing the recipe my family loves it.

So glad you loved the recipe, Vicki! You can definitely substitute another fruit in this cake too, strawberries or blackberries would be good options.

Fabulous coffee cake recipe. Pretty straightforward and simple recipe to make. It was so moist and light and airy in texture. I was pleasantly surprised that it was not overly sweet either…..perfect amount of sweetness. I think this recipe could work with just about any type of fruit, so I am going to explore some other flavors, as I think the base recipe is spot on. Thanks for a delicious “keeper” recipe.

You can probably reduce the sugar in most of my recipes by about 25% without noticing too much of a difference. I wouldn’t suggest more than that, otherwise it will change the taste and texture of the baked good.