Fruit and nut coffee cake - bon appetit

8 servings

Ingredients

Quantity Ingredient
⅓ cup Firmly packed brown sugar
⅓ cup All purpose flour
¾ teaspoon Ground cinnamon
¼ cup (1/2 stick) chilled unsalted butter, cut into pieces
¼ cup Chopped toasted pecans
2 8-oz packages mixed dried fruit, chopped
¼ cup Brandy
1¼ cup Firmly packed brown sugar
½ cup (1 stick) unsalted butter, room temperature
2 larges Eggs
2 cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Buttermilk
1 cup Chopped toasted pecans

Directions

STREUSEL

CAKE

FOR STREUSEL: Mix first 3 ingredients in medium bowl. Add butter and rub with fingertips until mixture forms pea-size clumps. Mix in nuts.

(Can be prepared 1 day ahead. Cover and refrigerate.) FOR CAKE: Combine dried fruit and brandy in bowl. Let stand 30 minutes.

Preheat oven to 3250 F. Butter 10 cup Bundt pan. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time. Sift flour, baking powder, cinnamon, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with buttermilk. Stir in fruit mixture and pecans.

Pour cake batter into prepared pan. Sprinkle with streusel. Bake until tester inserted near center comes out clean, about 1 hour. Transfer cake to rack; cool 20 minutes. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Cover tightly; let stand at room temperature.)

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

Related recipes