Title: Mixed Fruit Coffee Cake
Categories: Bread Cake
Yield: 16 Servings

CAKE BATTER
3/4	c	Butter
1 1/4	c	Light brown sugar - (firmly packed)
4		Eggs
2	ts	Grated lemon peel
1 1/2	ts	Vanilla extract
3	c	All-purpose flour
1 1/2	ts	Baking powder
3/4	ts	Baking soda
1/4	ts	Salt
1	c	Dairy sour cream
6	oz	Diced mixed dried fruit - (1 1/2 cups)
		Confectioners sugar - if desired
STREUSEL
1/2	c	Light brown sugar - (firmly packed)
2	tb	Butter
2	tb	Flour
1/2	ts	Cinnamon
1/2	ts	Nutmeg

Preheat oven to 350 degrees F. For cake batter, cream butter in large mixer bowl until fluffy. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla. Combine dry ingredients. Blend in dry ingredients alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Gently fold in dried fruit.

For streusel, place all ingredients in a small bowl. Combine ingredients using a pastry cutter until mixture is crumbly. Spoon 1/3 of the batter evenly into well-buttered and floured 10-inch tube pan. Sprinkle with 1/2 of the streusel. Repeat. Spread remaining 1/3 of cake batter over streusel. Bake 55 to 60 minutes.

Yield: One 10 inch cake or 16 servings Serving size: 1 piece

Nutritional Information

per serving Calories 340 Total Fat 15 g Total Carbohydrates 50 g Protein 5 g Vitamin A 16 %DV Calcium 75 mg

Copyright American Dairy Association (Reprinted with permission)

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