Fruit And Nut Coffee Cake Ring
Description
This Fruit and Nut Coffee Cake Ring is a delightful fusion of textures and flavors, combining the chewiness of dried fruits with the crunch of pecans. Infused with aromatic cardamom and sweet apple juice concentrate, the batter creates a moist and tender crumb that holds up beautifully in a ring shape. The warm spices and natural sweetness make it an ideal choice for weekend breakfasts, afternoon coffee breaks, or as a comforting dessert. Its a versatile treat that pairs wonderfully with a cup of tea or coffee, offering a homestyle satisfaction that guests will love. Simple to prepare yet impressive in appearance, this cake is a crowd-pleaser for any occasion.Ingredients
Directions
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Preheat oven to 350F (175C). Grease and flour a Bundt or ring cake pan.
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In a large bowl, whisk together flour, salt, and ground cardamom.
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Fold in the dried fruits and chopped pecans to coat them in the dry mixture.
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In a separate bowl, cream together softened butter and sugars (if any) until light and fluffy.
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Beat in eggs one at a time, mixing well after each addition.
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Stir in apple juice concentrate and warm water.
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Gradually add the dry fruit and nut mixture to the wet ingredients, mixing until just combined.
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Pour the thick batter into the prepared ring pan, smoothing the top.
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Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 807.8kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 10.6g53%
- Cholesterol 43.0mg15%
- Sodium 5007.4mg209%
- Total Carbohydrate 139.0g47%
- Dietary Fiber 4.9g20%
- Sugars 2.5g
- Protein 18.2g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original ingredient list appears to contain formatting errors merging multiple items (e.g., "Yeast 2 Eggs"). This recipe assumes a standard coffee cake method using butter, eggs, flour, and dried fruits. Adjust yeast if this is intended as a yeast-raised bread cake rather than a butter cake.
Storage: Store cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Variation: Substitute dried cranberries or raisins for the apricot fruit spread if preferred.
apple, apricot, baking, blending, butter, cake, cardamom, chopped, coffee, cold, concentrate, dessert, diabetic, dried, eggs, flour, fruit, ground, international, juice
