Fresh Fruit Coffeecake

Recipe courtesy Leslie Mackie, Macrina Bakery, 2011
Show: Unique Sweets Episode: Cakes
TOTAL TIME: 2 hr 35 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 1 hr 30 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 12 tablespoons (1 1/2 sticks) softened unsalted butter, plus more for pan
  • 3 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups ripe fruit (such as whole berries, or fruit cut into 1/2-inch pieces)
  • 1 cup granulated sugar
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Directions

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on January 31, 2012

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    Easy to make. Very light and not very sweet. Recipe called for whole berries but didn't state what kind so I added blackberries, blueberries & strawberries. Didn't like blackberries because of seeds. I normally like not-so-sweet cakes but this needed more so I added a glaze. LOVED looking at what Macrina Bakery had to offer and wished there were more recipes from there.

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