Fruit Coffee Cake Recipe

The fruit coffee cake is a delightful and fresh cake that can be baked up for a round of evening coffee. Made with flour, brown sugar and vanilla, this cake has walnuts and prunes filled in every bite.


Health IndexJust EnjoyServings12


 Flour2 Cup (32 tbs), sifted
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Light brown sugar2⁄3 Cup (10.67 tbs)
 Flour3 Tablespoon
 Cinnamon1 Tablespoon
 Soft butter6 Tablespoon
 Walnuts1⁄3 Cup (5.33 tbs)
 Dried apricots3⁄4 Cup (12 tbs)
 Soft butter3⁄4 Cup (12 tbs)
 Granulated sugar3⁄4 Cup (12 tbs)
 Vanilla extract1 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Dried prunes3⁄4 Cup (12 tbs), pitted

Nutrition Facts

Serving size

Calories 421 Calories from Fat 183

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 11.8 g59%

Trans Fat 0 g

Cholesterol 82.8 mg

Sodium 166.1 mg6.9%

Total Carbohydrates 57 g18.9%

Dietary Fiber 2.9 g11.5%

Sugars 32.9 g

Protein 5 g10.1%

Vitamin A 19.5% Vitamin C 0.38%

Calcium 11% Iron 10.5%

*Based on a 2000 Calorie diet


Heat oven to 350°.
Grease bottom and sides of 9 spring form or tube pan.
Sift 2 cups flour, baking powder and salt together into a bowl and set aside.
Mix brown sugar, 3 tablespoons flour, cinnamon and 6 tablespoons butter with a pastry blender.
Blender chop nuts.
Add to brown sugar mixture.
Water chop apricots in Osterizer container.
Drain well.
Put eggs, butter, sugar and vanilla in Osterizer container.
Cover and process at MIX using rubber spatula to aid in processing.
When smooth, push BLEND button and remove feeder cap; gradually add milk, then prunes, a few at a time.
Process only until prunes are coarsely chopped.
Add blended mixture and chopped apricots to the dry ingredients.
Stir to combine ingredients.
Do not overmix.
Spread one third of batter in prepared pan, dot with one third of brown sugar mixture.
Repeat layering twice.
Bake 55 minutes or until cake tester comes out clean.
Cool in pan.