Mixed Fruit Coffeecake Recipe

Mixed Fruit Coffeecake Recipe

Ingredients:

For Cake Batter:
1-1/4 c of sugar (brown)
4 pcs of eggs
3/4 c of butter
3 c of flour (all purpose)
2 tsps of lemon zest; grated
1.5 tsps of vanilla
1-1/2 tsps of baking powder (Calumet)
3/4 tsp of baking soda (Arm & Hammer)
1/4 tsp of salt
6 ozs of mixed fruit (dried)
1 c of sour cream (dairy)
Powdered sugar

For the Streusel:
1/2 c of sugar (brown)
2 Tbsps of butter
1/2 tsp of nutmeg (ground)
2 Tbsps of sugar (refined)
1/2 tsp of cinnamon (ground)

Instructions:

Preheat the oven (350 degrees F). Beat the butter inside a mixing bowl till fluffy and creamy. Slowly add sugar, while beating continuously, till fluffy and light.

Add the eggs individually, while beating continuously.
Add vanilla and lemon zest; stir thoroughly.

Combine flour, baking powder, soda, and salt; blend thoroughly and alternately add with the sour cream onto the mixture of egg. Mix them thoroughly and fold the dried fruits onto the mixture.

Combine the sugars, butter, cinnamon, and nutmeg inside the bowl; cut the mixture till it resembles crumbs. Spoon 1/3 of batter onto the (greased and floured) 10 inch Bundt pan.

Spread evenly then sprinkle half of streusel mixture. Repeat the layering and finishing with batter. Bake inside preheated oven for 55 to 60 mins.

Allow cake to cool inside the pan for 15 mins. Take out from the pan then allow to be completely cooled on the rack. Store (at room temperature), covered at 5 days at most.

>> Mixed Fruit Coffeecake Recipe