MIXED FRUIT COFFEE CAKE

Mixed Fruit Coffee Cake image

Provided by michaela1112

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
1 1/2 teaspoons baking powder
4 eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups brown sugar, firmly packed
1 cup sour cream
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar
2 teaspoons lemon peel, grated
6 ounces mixed dried fruit (1-1/2 c)
1/2 teaspoon nutmeg
3/4 cup butter
1/2 cup brown sugar, firmly packed

Steps:

Preheat oven to 350 degrees Fahrenheit.
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.

Nutrition Facts : Calories 692.5, Fat 28.8, SaturatedFat 17, Cholesterol 161.3, Sodium 513.1, Carbohydrate 101.8, Fiber 3.1, Sugar 51.2, Protein 9.4