Title: Mixed Fruit Coffeecake
Categories: Cakes, Desserts
Yield: 1 10-inch
--------------------FOR THE CAKE BATTER--------------------
3/4 c Butter
1 1/4 c Firmly packed brown sugar
4 Eggs
2 ts Grated lemon peel
1 1/2 ts Vanilla extract
3 c All-purpose flour
1 1/2 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
1 c Dairy sour cream
6 oz Mixed dried fruit (1-1/2 c)
Confectioners' sugar
---------------------FOR THE STREUSEL:---------------------
1/2 c Firmly packed brown sugar
2 tb Butter
2 tb Sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
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.
