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Fruited Coffee Ring
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1
Reviews
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By:
Karen Schmidt
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Fruited Coffee Ring Recipe creates a cake batter using flour, butter, sugar, vanilla extract, eggs, milk and dried fruits, layers the batter with a mixture of brown sugar, flour, cinnamon and walnuts between then bakes.
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INGREDIENTS
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1 package (8 oz) mixed dried
fruits (about 1 1/2 cups)
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2 cups flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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3/4 cup butter or margarine,
softened
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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2 eggs
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3/4 cup milk
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1/4 cup butter or margarine,
melted
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Confectioners' sugar
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For Brown Sugar Mixture:
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2/3 cup firmly packed light brown sugar
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1 tablespoon flour
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1 tablespoon ground cinnamon
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1/3 cup finely chopped walnuts
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DIRECTIONS
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1:
Preheat oven to 350° F. Place
dried fruits in a medium bowl and
cover with boiling water. Let stand 10
minutes, then drain fruits and pat dry
with paper towels. Chop finely. Stir together flour, baking powder,
and salt. In large bowl of electric mixer,
cream the 3/4 cup butter with the 3/4
cup granulated sugar until light
and fluffy. Blend in vanilla. Then add
eggs, one at a time, beating well after
each addition.
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2:
Add flour mixture to creamed
mixture alternately with milk, mixing
to blend after each addition. Stir in
dried fruits. Spoon a third of the batter into a
well-greased, lightly floured 9-inch
bundt pan or other tube pan
with a capacity of 9 to 10 cups.
Sprinkle with half of the Brown
Sugar Mixture, then with 2
tablespoons of the melted butter. Add
another third of the batter, remaining
Brown Sugar Mixture and melted
butter. Cover with rest of the batter.
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3:
Bake until coffee cake tests done
when a long skewer is inserted (55 to
65 minutes). Let stand in pan on a wire rack
for about 15 minutes, then invert and
remove pan. Cool, then dust with
confectioners' sugar before serving.
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4:
Brown Sugar Mixture: In a small
bowl combine brown sugar, flour,
cinnamon, and walnuts; mix well.
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