Recipe courtesy of Leslie Mackie
Recipe courtesy of Leslie Mackie
Watch how to make this recipe.
Fresh Fruit Coffeecake
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- Level: Easy
- Total: 2 hr 35 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 1 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 8 g
- Cholesterol
- 94 mg
- Sodium
- 469 mg
- Level: Easy
- Total: 2 hr 35 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 1 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 8 g
- Cholesterol
- 94 mg
- Sodium
- 469 mg
Ingredients
Directions
- Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
- In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
- Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
- Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.
