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

This recipe makes One 10-inch coffeecake
  • 3+1/2 cups Bread Flour
  • 4+1/2 tsp Active Dry Yeast
  • ⅓ cup Sugar
  • ½ tsp Salt
  • ½ cup Milk
  • ½ cup Water
  • ⅓ cup Shortening
  • 1 Egg
  • Filling
  • ¼ cup Vintage Fruit syrup
  • ⅓ cup Brown sugar, packed
  • ⅓ cup Sugar
  • 3 TBSP Butter or margarine
  • 1 cup Vintage Fruit, drained
  • ¼ cup Walnuts, chopped
  1. In large mixer bowl, combine 1+1/2 cups flour, yeast, ⅓ 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.
  2. Prepare Filling: In medium sauce-pan, combine Vintage Fruit syrup, brown sugar, ⅓ 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.
  3. 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.
Recipe by Red Star Yeast at