Coffee Fruitcake Recipes

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COFFEE FRUITCAKE



Coffee Fruitcake image

Categories     Cake     Coffee     Egg     Dessert     Bake     Dried Fruit     Raisin     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 15

3 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special Equipment
2 (9- by 5- by 3-inch) loaf pans

Steps:

  • Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

ANY-FRUIT COFFEE CAKE



Any-Fruit Coffee Cake image

This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!

Provided by Cindy Newell

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 18

4 cups chopped apples
1 cup water
2 tablespoons lemon juice
2 ¼ cups white sugar, divided
⅓ cup cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground mace
1 cup butter
1 cup milk
2 eggs, slightly beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup white sugar
¼ cup butter
½ cup chopped nuts

Steps:

  • Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
  • Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
  • Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
  • Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 64.2 g, Cholesterol 62.6 mg, Fat 18.1 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 38.7 g

EASY FRUIT COFFEE CAKE



Easy Fruit Coffee Cake image

Easy and quick to make. I made it with apple pie filling, but it would be great with any pie filling.

Provided by LizCl

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) pkge. yellow cake mix
3 eggs
1 (21 ounce) can any pie filling
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 cup nuts, chopped
1/4 cup butter, melted

Steps:

  • In a large bowl, mix together the cake mix, eggs and pie filling.
  • Pour into a greased and floured 9 X 13 inch pan.
  • Combine the brown sugar, flour, butter, cinnamon and nuts.
  • Sprinkle over the top of the batter.
  • Bake at 350 degrees for 35-40 minutes.

Nutrition Facts : Calories 361.2, Fat 15.9, SaturatedFat 4.3, Cholesterol 57.5, Sodium 411.7, Carbohydrate 50.9, Fiber 1.6, Sugar 32.4, Protein 5.6

COFFEE FRUITCAKE



Coffee Fruitcake image

Make and share this Coffee Fruitcake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 3h30m

Yield 20 serving(s)

Number Of Ingredients 14

3 1/2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants or 3 1/3 cups dried currants
1 lb raisins or 3 cups raisins
1 cup lukewarm strong coffee
1 teaspoon baking soda
1 cup unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
  • Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
  • Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
  • Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
  • Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
  • Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
  • Peel off foil and cool cakes completely, about 3 hours.

Nutrition Facts : Calories 444.5, Fat 10.6, SaturatedFat 6.2, Cholesterol 61.6, Sodium 212.4, Carbohydrate 86.7, Fiber 3.2, Sugar 59.6, Protein 5.4

COFFEE COFFEE CAKE



Coffee Coffee Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
Pinch salt
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup strong brewed coffee
1/3 cup sour cream
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
  • For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
  • For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
  • Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
  • Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
  • Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

MIXED FRUIT COFFEE CAKE



Mixed Fruit Coffee Cake image

Dried fruits take the cake in a delicious quick-to-make coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 8

1 package (7 oz) dried mixed fruit, coarsely chopped
1/2 cup orange juice
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/3 cup plain fat-free yogurt
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
  • In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
  • In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
  • Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.

Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g

FRUIT FILLED COFFEE CAKE



Fruit Filled Coffee Cake image

I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!

Provided by Mary Scheffert

Categories     Breads

Time 55m

Yield 1 coffee cake, 24 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1 -2 cup margarine, softened
1 3/4 cups sugar
4 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 can pie filling (any flavor)

Steps:

  • Beat together butter (or margarine) and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Add other ingredients (except pie filling)& combine thoroughly.
  • Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
  • Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
  • Bake at 350 for 40-45 minutes.
  • Let cool in pan on wire rack.
  • Frost with powdered sugar icing, if desired.

NADIA'S MORNING COFFEE CAKE WITH WINTER FRUITS



Nadia's Morning Coffee Cake with Winter Fruits image

Provided by Marcella Hazan

Categories     Cake     Fruit     Breakfast     Bake     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 12 portions

Number Of Ingredients 13

3 eggs
1 1/3 cups sugar
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
grated peel of 2 oranges
large pear, about 1/2 to 3/4 pound, or 2 smaller ones
1 crisp, juicy apple
1 banana
2 tablespoons freshly squeezed lemon juice
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 tablespoon butter for greasing the pan
10-inch springform pan

Steps:

  • Turn on the oven to 375°.
  • Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
  • Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
  • Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
  • Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
  • Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
  • Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
  • Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.

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