Fruit and Nut Coffee Cake

    1 hour 35 minutes

    There are a lot of ingredients to this recipe - chocolate, fruit, nuts - but the results are well worth it. Perfect as a coffee cake with guests.

    10 people made this

    Serves: 12 

    • 1/3 cup packed dark brown sugar
    • 2 teaspoons unsweetened cocoa powder
    • 1/3 cup chopped cooking chocolate
    • 1 teaspoon ground cinnamon
    • 1/3 cup raisins
    • 1/3 cup sultanas
    • 1/2 cup toasted walnuts, chopped
    • 3/4 cup unsalted butter
    • 250g cream cheese
    • 1 cup (185g) packed brown sugar
    • 1/3 cup white sugar
    • 5 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1 cup plain yoghurt
    • 3 1/4 cups (400g) plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarb soda

    Preparation:25min  ›  Cook:1hour  ›  Extra time:10min cooling  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Generously grease a 23cm ring tin.
    2. Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon and chopped nuts. You can also mince filling ingredients in a food processor for a finer texture.
    3. Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla and mix thoroughly. Blend in yoghurt or sour cream. Fold in flour, salt, baking powder, bicarb soda. Mix well on low speed of mixer.
    4. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
    5. Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

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    Reviews in English (6)


    This is a nice moist cake that's not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry.  -  07 May 2005  (Review from Allrecipes USA and Canada)


    Has good flavor and texture. I used crasins that I soaked in orange juice, and I can't say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won't do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese... I was at the verge of throwing out.  -  13 Jul 2006  (Review from Allrecipes USA and Canada)


    I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it, so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty!  -  20 Dec 2002  (Review from Allrecipes USA and Canada)