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Fruit And Almond Coffee Cake Recipe
|Mixed candied fruits||1 Cup (16 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4007 Calories from Fat 1624
% Daily Value*
Total Fat 182 g280.7%
Saturated Fat 89.9 g449.4%
Trans Fat 0 g
Cholesterol 784.5 mg
Sodium 4275.6 mg178.1%
Total Carbohydrates 572 g190.8%
Dietary Fiber 19.1 g76.3%
Sugars 455.5 g
Protein 46 g92%
Vitamin A 93.7% Vitamin C 3.8%
Calcium 100.1% Iron 65.4%
*Based on a 2000 Calorie diet
Add the almonds and 1 tablespoon flour and toss until fruits and almonds are coated.
Blend 1/4 cup sugar with the cinnamon.
Sift 2 cups flour, baking powder, soda and salt together.
Cream the butter, remaining sugar and almond extract in a large bowl until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour mixture alternately with sour cream, beginning and ending with flour mixture.
Pour half the batter into a greased 8-inch tube pan.
Sprinkle with half the fruit mixture, then sprinkle with half the cinnamon mixture.
Swirl a knife through the batter several times with a twisting motion.
Bake in a 350-degree oven for about 50 minutes or until a cake tester inserted in center comes out clean.
Cool in the pan on a wire rack, then remove from pan.