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Fruit And Nut Coffee Cake Ring

Fruit and Nut Coffee Cake Ring recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 807.8
Dietary: Diabetic, Vegetarian
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
  • 1/2 tablespoons Yeast 2 Eggs
  • 1/2 cups Water, warm
  • 1/2 cups Apricot fruit spread
  • 3 cups Flour
  • 6 oz Fruit, dried
  • 1 teaspoons Salt
  • 1/2 cups Pecans, chopped
  • 1 teaspoons Cardamom, ground
  • 1 teaspoons Water, cold
  • 1/3 cups Butter
  • 1 cups Flour
  • 1/3 cups Apple juice concentrate 1 Eggs
Directions
  1. 1
    Preheat oven to 350F (175C). Grease and flour a Bundt or ring cake pan.
  2. 2
    In a large bowl, whisk together flour, salt, and ground cardamom.
  3. 3
    Fold in the dried fruits and chopped pecans to coat them in the dry mixture.
  4. 4
    In a separate bowl, cream together softened butter and sugars (if any) until light and fluffy.
  5. 5
    Beat in eggs one at a time, mixing well after each addition.
  6. 6
    Stir in apple juice concentrate and warm water.
  7. 7
    Gradually add the dry fruit and nut mixture to the wet ingredients, mixing until just combined.
  8. 8
    Pour the thick batter into the prepared ring pan, smoothing the top.
  9. 9
    Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  10. 10
    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.

Keywords: apple, apricot, baking, blending, butter, cake, cardamom, chopped, coffee, cold, concentrate, dessert, diabetic, dried, eggs, flour, fruit, ground, international, juice
Read it online: https://www.chefs-mate.com/recipe/fruit-and-nut-coffee-cake-ring/