FRESH FRUIT COFFEECAKE
Provided by Food Network
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
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Paul McGilloway
[email protected]This coffeecake is a little time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
RIAM ON FIRE
[email protected]I'm always looking for new coffeecake recipes, and this one definitely didn't disappoint. It's a keeper!
Maryann Alex
[email protected]This coffeecake is perfect for a brunch or afternoon tea. It's light and fluffy, with just the right amount of sweetness.
Gwizzy wire
[email protected]I made this coffeecake for a potluck and it was a huge hit! Everyone raved about how delicious it was.
Desiree Dulin
[email protected]I'm not much of a baker, but this recipe was easy to follow and the coffeecake turned out great! My family loved it.
Luke Knapp
[email protected]This is the best coffeecake I've ever had! The cake was so moist and flavorful, and the fruit topping was the perfect finishing touch. I will definitely be making this again and again.
deena chetty
[email protected]Overall, I thought this coffeecake was just okay. It wasn't bad, but it wasn't anything special either.
Nixon Vaughan
[email protected]I would have liked more fruit in the topping.
Kay Watkins
[email protected]The crumb topping was too sweet for my taste.
Md Mithu
[email protected]I followed the recipe exactly, but the cake didn't rise properly. Not sure what went wrong.
abayomi olukunle
[email protected]The cake was a little dry, but the fruit topping was delicious.
Ebbad Awan
[email protected]I've made this coffeecake several times now and it's always a hit. It's the perfect balance of sweet and tart, and the crumb topping is always a crowd-pleaser.
Moumin Othman
[email protected]This is my new favorite coffeecake recipe! The fresh fruit adds so much flavor and the crumb topping is divine.
Lydiah Abudi
[email protected]Easy to follow recipe. The cake turned out great and everyone loved it!
Nazir Tarar
[email protected]I substituted blueberries for the raspberries and it was still amazing! The cake was so moist and the crumb topping was the perfect amount of sweetness.
Syed Tanvir
[email protected]Followed the recipe exactly and it turned out perfect! The cake was moist and flavorful, and the fruit topping was delicious. Will definitely make this again.
Matthew Whitebuffalo
[email protected]This coffeecake was a hit at my brunch party! The fresh fruit topping added a delicious burst of flavor and the crumb topping was the perfect finishing touch. I will definitely be making this again.