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Moravian Fruit Coffee Cake

A simple, old-fashioned cake with butter, sour cream, eggs, and mixed dried fruit, perfect for coffee pairings and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
Fruits
  • 1 to 2 cups mixed dried fruits (such as raisins, apricots, and currants)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a large cake pan.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter and sugar until creamy. Add eggs, one at a time, mixing well after each.
  4. Stir in sour cream and vanilla extract, then gradually mix in the dry ingredients until just combined.
  5. Fold in the dried fruits.
  6. Pour the batter into the prepared cake pan and spread evenly.
Baking
  1. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cool before serving.

Notes

This cake can be stored in an airtight container at room temperature for up to 2 days or individually wrapped and frozen for up to 3 months. For a lighter option, top with fresh berries or Greek yogurt.