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Vintage Fruit Crown

Vintage Fruit crowns this moist, rich coffeecake - the star at your next brunch.

This recipe makes One 10-inch coffeecake
Bread Flour3+1/2 cups
Active Dry Yeast4+1/2 tsp
Sugar1/3 cup
Salt1/2 tsp
Milk1/2 cup
Water1/2 cup
Shortening1/3 cup
Vintage Fruit syrup1/4 cup
Brown sugar, packed1/3 cup
Sugar1/3 cup
Butter or margarine3 TBSP
Vintage Fruit, drained1 cup
Walnuts, chopped1/4 cup

In large mixer bowl, combine 1+1/2 cups flour, yeast, 1/3 cup sugar and salt; mix well. In sauce pan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe, about 1 hour.


Prepare Filling: In medium sauce-pan, combine Vintage Fruit syrup, brown sugar, 1/3 cup sugar and butter. Cook over low heat, stirring occasionally, until sugar has dissolved and butter melts; keep warm. Spoon Vintage Fruit into bottom of greased 12-cup Bundt pan. Sprinkle nuts over fruit.


Punch down dough. Divide into pieces of pieces the size of walnuts; shape each piece into a smooth ball. Place balls in layers in pan; pouring warm sauce over layers and top. Cover; let rise in warm place until double, about 30 minutes. Bake at 350°F for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm.


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