The best delicious Fruit And Nut Coffee Cake – Bon Appetit recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fruit And Nut Coffee Cake – Bon Appetit recipe today!
Hello my friends, this Fruit And Nut Coffee Cake – Bon Appetit recipe will not disappoint, I promise! Made with simple ingredients, our Fruit And Nut Coffee Cake – Bon Appetit is amazingly delicious, and addictive, everyone will be asking for more Fruit And Nut Coffee Cake – Bon Appetit.
What Makes This Fruit And Nut Coffee Cake – Bon Appetit Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fruit And Nut Coffee Cake – Bon Appetit.
Ready to make this Fruit And Nut Coffee Cake – Bon Appetit Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
STREUSEL
1/3 c Firmly packed brown sugar
1/3 c All purpose flour
3/4 ts Ground cinnamon
1/4 c (1/2 stick) chilled unsalted
-butter, cut into pieces
1/4 c Chopped toasted pecans
CAKE
2 8-oz packages mixed dried
-fruit, chopped
1/4 c Brandy
1 1/4 c Firmly packed brown sugar
1/2 c (1 stick) unsalted butter,
-room temperature
2 lg Eggs
2 c All purpose flour
2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 c Chopped toasted pecans
FOR STREUSEL: Mix first 3 ingredients in medium bowl. Add butter and
rub with fingertips until mixture forms pea-size clumps. Mix in nuts.
(Can be prepared 1 day ahead. Cover and refrigerate.)
FOR CAKE: Combine dried fruit and brandy in bowl. Let stand 30
minutes.
Preheat oven to 3250 F. Butter 10 cup Bundt pan. Using electric
mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs
1 at a time. Sift flour, baking powder, cinnamon, baking soda and
salt into medium bowl. Mix dry ingredients into butter mixture
alternately with buttermilk. Stir in fruit mixture and pecans.
Pour cake batter into prepared pan. Sprinkle with streusel. Bake until
tester inserted near center comes out clean, about 1 hour. Transfer
cake to rack; cool 20 minutes. Turn out cake onto rack and cool
completely. (Can be prepared 1 day ahead. Cover tightly; let stand at
room temperature.)
Yields
8 servings
Leave a Reply