Description
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup brown sugar
– 1 cup brewed coffee
– 1 cup mixed dried fruits (raisins, cherries, cranberries)
– 1/2 cup walnuts or pecans, chopped
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
Directions:
1. Start by preheating your oven to 350°F (175°C). Grease and flour your favorite cake pan to prepare it for the batter.
2. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside to come together.
3. In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Trust me, this step is key for a delicious cake!
4. Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the fragrant vanilla extract and your brewed coffee. Oh, the aroma!
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until everything is just combined—don’t overdo it!
6. Gently fold in the mixed dried fruits and chopped nuts, ensuring they’re evenly distributed throughout the batter.
7. Pour the luscious batter into your prepared cake pan and smooth out the top for even baking.
8. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen is about to smell amazing!
9. Once baked, allow the cake to cool in the pan for a bit before transferring it to a wire rack to cool completely.
Serve it up, and enjoy a slice of this delightful Coffee Fruit Cake with your morning coffee or as a sweet afternoon snack!
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all ingredients are at room temperature for optimal mixing. Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 9-inch round or loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, use an electric mixer on medium speed to cream the butter and both sugars for 3-4 minutes until pale and fluffy. Add eggs one at a time, beating for 30 seconds after each. Mix in vanilla and coffee. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just a few streaks of flour remain. Use a spatula to finish folding in the dry mix, then gently fold in the dried fruits and nuts. Pour batter into the prepared pan and bake on the middle rack for 45-50 minutes.
Serving Suggestions
This versatile cake pairs beautifully with a variety of accompaniments. For a simple treat, dust the top with powdered sugar or a drizzle of simple coffee glaze. Serve a slice slightly warmed with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For an elegant dessert, plate it with a berry compote. It’s perfect alongside your morning coffee, as an afternoon pick-me-up, or as a satisfying dessert.
How-to Summary
To summarize: Prepare your pan and preheat the oven. Whisk dry ingredients. Cream butter and sugars, then incorporate eggs, vanilla, and coffee. Combine wet and dry mixes gently. Fold in fruits and nuts. Bake until a tester comes out clean. Cool completely before serving.
Frequently Asked Questions
Can I use instant coffee instead of brewed? Yes, dissolve 1-2 tablespoons of instant coffee granules in 1 cup of hot water and let it cool before using.
How should I store this cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I make this cake nut-free? Absolutely. Simply omit the walnuts or pecans. You can add an extra 1/4 cup of dried fruit if desired.
My dried fruits sank to the bottom. How can I prevent this? Toss your dried fruits in 1 tablespoon of the measured flour before folding them into the batter. This light coating helps suspend them.
Can I freeze this cake? Yes. Wrap the completely cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight at room temperature.
Common Mistakes to Avoid
Avoid these pitfalls: Do not overmix the batter after adding the flour, as it develops gluten and leads to a tough cake. Ensure your butter is properly softened (cool to the touch but indents easily) for proper creaming. Do not open the oven door frequently during the first 35 minutes of baking, as it can cause the cake to fall. Finally, do not skip the cooling step; cutting into a warm cake will cause it to crumble.
Conclusion
This Coffee Fruit Cake is a delightful twist on a classic, combining rich coffee flavor with sweet, chewy fruits and crunchy nuts. Its moist texture and deep flavor make it a crowd-pleaser for any occasion. By following the detailed guide and tips provided, you’re equipped to bake a perfect cake. Remember the key steps: proper creaming, gentle mixing, and patient cooling. Enjoy the process and the delicious results!