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Holiday Coffee Cake

Holidaycooking's picture
Holiday Coffee Cake is a sweet treat you'll love to gorge on. Bake the cake effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
Ingredients
  Active dry yeast 1 Tablespoon
  Warm water 1 1⁄3 Cup (21.33 tbs)
  White cake mix 19 Ounce
  Eggs 2
  Pitted prunes 8 Ounce
  Pitted apricots 8 Ounce
  Water 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Almond extract 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
Directions

Dissolve 1 pkg. dry active yeast in 1 1/3 cups warm water.
Prepare 1 (19-oz.) pkg. white cake mix according to label directions, adding 2 eggs and the water in which yeast was dissolved.
Pour batter into a well-greased angel food cake pan.
Cover with damp cloth and let rise in a warm place at least 30 minutes.
To prepare topping:
Cook 1 (8-oz.) pkg. each pitted prunes and pitted apricots 15 minutes in 1/2 cup each water and sugar and 1/2 teaspoon almond extract.
Chop fruit (water will be absorbed) and cool.
Set aside.
To prepare streusel: With a fork or pastry cutter, blend together 1 1/2 cups sifted all-purpose flour and 1/2 cup butter or margarine until mixture resembles coarse cornmeal.
Stir in 1/2 cup sugar and 1 teaspoon cinnamon.
Set aside.
Bake cake 45 minutes at 350°.
Remove from oven and spread fruit topping evenly over surface, then sprinkle with prepared streusel.
Bake 15 to 20 minutes more.
Cool in pan on wire rack 5 minutes; remove cake from pan and cool on rack 15 minutes more.
Cake may be served slightly warm or completely cooled.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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