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Fruit Coffee Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 640
% Daily Value**
Total Fat 31g
48%
Saturated Fat 16g
25%
Unsaturated Fat 4g
Cholesterol 131mg
44%
Sodium 494mg
21%
Total Carbohydrate 84g
28%
Dietary Fiber 3g
13%
Sugars 40g
Protein 10g
Vitamin A  17%Vitamin C  8%
Calcium  15%Iron  16%
Potassium  12%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fruit Coffee Cake

Recipe Tags: Cake Recipes

Date Added: June 27, 2017

Ingredients:

1 1/4 Cups Sugar
1 Cup Butter or margarine
1 Teaspoon Vanilla
3 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt to taste
2 Tablespoons Lemon Juice fresh
1/4 Teaspoon Mace
1 Tablespoon Baking Powder
1 Cup Milk
1 Cup Water warm
1/2 Cup Walnut chopped
1/3 Cup Cornstarch dissolved in one tablespoon cold water
2 Eggs slightly beaten
4 Cups Apples apricots
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Directions:

1. Preheat oven to 350 degrees.

2. In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender.

3. Stir in lemon juice.

4. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.

5. In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.

6. Cut in the 1 cup butter until mixture resembles fine crumbs.

7. Combine eggs, milk, and vanilla.

8. Add to flour mixture, mixing until blended.

9. Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans.

10. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs.

11. Stir in nuts. Sprinkle nut mixture over batter in pan.

12. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Tree Nuts, Butter, Gluten, Corn, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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