Mixed fruit coffeecake

Yield: 1 10-inch

Measure Ingredient
¾ cup Butter
1¼ cup Firmly packed brown sugar
4 Eggs
2 teaspoons Grated lemon peel
1½ teaspoon Vanilla extract
3 cups All-purpose flour
1½ teaspoon Baking powder
¾ teaspoon Baking soda
¼ teaspoon Salt
1 cup Dairy sour cream
6 ounces Mixed dried fruit (1-1/2 c)
Confectioners' sugar
½ cup Firmly packed brown sugar
2 tablespoons Butter
2 tablespoons Sugar
½ teaspoon Cinnamon
½ teaspoon Nutmeg

FOR THE CAKE BATTER

FOR THE STREUSEL

Preheat oven to 350 degrees F. For cake batter, cream butter in a large mixer bowl until fluffy. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla.

Combine dry ingredients. Blend in dry ingredients alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Gently fold in dried fruit.

For streusel, place all ingredients in a small bowl. Combine ingredients using a pastry cutter until mixture is crumbly. Spoon one-third of the batter evenly into well-buttered and floured 10-inch tube pan. Sprinkle with one-half of the streusel. Repeat. Spread remaining one-third of cake batter over streusel. Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.

Let cake cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Cover and store at room temperature up to five days.

Cake may be made ahead of time and frozen up to two months. Thaw, wrapped in refrigerator.

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