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>