Winter Fruit Coffee Cake Recipe

Winter Fruit Coffee Cake Recipe
Winter Fruit Coffee Cake Recipe photo by Taste of Home
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Winter Fruit Coffee Cake Recipe

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People will says this homey cake creates a flashback to their grandmother's kitchen. Filled with apples, pears and raisins, this spice cake is dressed up with a streusel topping. The heavenly scent of it baking will have your family gathered in the kitchen, waiting for a piece.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 30 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 30 min. + cooling

Ingredients

  • 1/2 cup golden raisins
  • 1/4 cup brandy
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup chopped peeled apple
  • 1/2 cup chopped peeled ripe pear

Directions

In a small bowl, soak the raisins in brandy for 1 hour.
In a small bowl, combine brown sugar and cinnamon. With clean hands, work butter into sugar mixture until well combined. Add pecans. Refrigerate for 15 minutes.
Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, spices and salt; add to creamed mixture alternately with sour cream. Fold in the apple, pear and raisins (do not drain raisins). Pour into a greased 13x9-in. baking dish.
Sprinkle with topping.
Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 15 servings.
Originally published as Winter Fruit Coffee Cake in Taste of Home Christmas Annual Annual 2012, p70

Nutritional Facts

1 piece: 338 calories, 14g fat (7g saturated fat), 59mg cholesterol, 324mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 4g protein.

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  • 1/2 cup golden raisins
  • 1/4 cup brandy
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup chopped peeled apple
  • 1/2 cup chopped peeled ripe pear
  1. In a small bowl, soak the raisins in brandy for 1 hour.
  2. In a small bowl, combine brown sugar and cinnamon. With clean hands, work butter into sugar mixture until well combined. Add pecans. Refrigerate for 15 minutes.
  3. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, spices and salt; add to creamed mixture alternately with sour cream. Fold in the apple, pear and raisins (do not drain raisins). Pour into a greased 13x9-in. baking dish.
  4. Sprinkle with topping.
  5. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 15 servings.
Originally published as Winter Fruit Coffee Cake in Taste of Home Christmas Annual Annual 2012, p70

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