Fresh Fruit Coffeecake
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 tsps
Baking Soda3 tsp
Salt2 cups
Fruit (ripe)1 cup
Granulated Sugar1 cup
Light Brown Sugar2 large
Egg1.5 tsps
Pure Vanilla Extract1.5 cups
ButtermilkDirections:
1
Arrange the rack in the center of the oven and preheat the oven to 350 degrees F
2
Butter a 12-cup Bundt pan
3
In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl
4
Toss the fruit with the reserved flour mixture
5
Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer
6
Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes
7
Add the eggs, 1 at a time, until incorporated
8
Mix in the vanilla
9
With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour
10
Fold in the fruit
11
Spoon the batter into the prepared pan (it should be about 2/3 full)
12
Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours
13
Let the cake cool in the pan 45 minutes
14
Run a sharp knife along the sides of the pan to loosen the cake
15
Invert the cake onto a serving plate