Fruit-Studded Coffee Cake

No dense holiday fruit cake here, this light cake is loaded with freshly dried fruits like raisins, cherries, cranberries.

November 10, 2011

Serves: 16
Prep:  15 min
Cook: 1 hr 0 min
Total: 1 hr 25 min


  • 3 cups unbleached all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons grated orange peel
  • 3/4 cup cold butter
  • 1 1/2 cups (12 ounces) sour cream
  • 3 eggs, slightly beaten
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 3/4 cup mixed dried fruits, chopped
  • 2 tablespoons confectioners' sugar (optional)

1. Preheat the oven to 350°F. Grease and flour a 12-cup Bundt pan.


2. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and orange peel. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the sour cream, eggs, orange juice, and vanilla extract. Mix until well blended. Fold in the dried fruits.

3. Place in the prepared pan and bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Invert onto the rack and cool completely. Dust with confectioners' sugar (if using).

Nutritional Facts per serving
Calories     301.2 cal
Fat     14.1 g
Saturated fat     8.5 g
Cholesterol     71.6 mg
Sodium     165.7 mg
Carbohydrates     39.8 g
Total sugars     20.5 g
Dietary fiber     0.9 g
Protein     4.4 g

Courtesy of Rodale Healthy Recipe Finder.

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