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Fruit Coffee Cake

Blender.Splendor's picture
The fruit coffee cake is a delightful and fresh cake that can be baked up for a round of evening coffee. Made with flour, brown sugar and vanilla, this cake has walnuts and prunes filled in every bite.
  Flour 2 Cup (32 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Light brown sugar 2⁄3 Cup (10.67 tbs)
  Flour 3 Tablespoon
  Cinnamon 1 Tablespoon
  Soft butter 6 Tablespoon
  Walnuts 1⁄3 Cup (5.33 tbs)
  Dried apricots 3⁄4 Cup (12 tbs)
  Eggs 2
  Soft butter 3⁄4 Cup (12 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Dried prunes 3⁄4 Cup (12 tbs), pitted

Heat oven to 350°.
Grease bottom and sides of 9 spring form or tube pan.
Sift 2 cups flour, baking powder and salt together into a bowl and set aside.
Mix brown sugar, 3 tablespoons flour, cinnamon and 6 tablespoons butter with a pastry blender.
Blender chop nuts.
Add to brown sugar mixture.
Water chop apricots in Osterizer container.
Drain well.
Put eggs, butter, sugar and vanilla in Osterizer container.
Cover and process at MIX using rubber spatula to aid in processing.
When smooth, push BLEND button and remove feeder cap; gradually add milk, then prunes, a few at a time.
Process only until prunes are coarsely chopped.
Add blended mixture and chopped apricots to the dry ingredients.
Stir to combine ingredients.
Do not overmix.
Spread one third of batter in prepared pan, dot with one third of brown sugar mixture.
Repeat layering twice.
Bake 55 minutes or until cake tester comes out clean.
Cool in pan.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 183

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 11.8 g59%

Trans Fat 0 g

Cholesterol 82.8 mg27.6%

Sodium 166.1 mg6.9%

Total Carbohydrates 57 g18.9%

Dietary Fiber 2.9 g11.5%

Sugars 32.9 g

Protein 5 g10.1%

Vitamin A 19.5% Vitamin C 0.38%

Calcium 11% Iron 10.5%

*Based on a 2000 Calorie diet

Fruit Coffee Cake Recipe