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Fruit-Studded Coffee Cake

Invert onto the rack and cool completely. Dust with confectioners' sugar (if using).

From: Organic Life Rodale

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


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

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Cake Magazine: Fruit-Studded Coffee Cake
Fruit-Studded Coffee Cake
Invert onto the rack and cool completely. Dust with confectioners' sugar (if using).
Cake Magazine
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