Skip to main content

Vintage Fruit Crown

bread image
Vintage Fruit crowns this moist, rich coffee cake – the star at your next brunch.
Yield 1 (12-inch) cake



  • 3 1/2 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/3 cup shortening
  • 1 large egg


  • 1/4 cup Vintage Fruit Syrup
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 3 tablespoons butter or margarine
  • 1 cup Vintage Fruit (drained)
  • 1/4 cup walnuts, chopped


  • Make the dough: In stand mixer bowl, add 1 1/2 cups flour, yeast, 1/3 cup granulated sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 3 to 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: grease a 12-inch Bundt pan; set aside.
  • Prepare Filling: In medium sauce-pan, combine Vintage Fruit Syrup, brown sugar, 1/3 cup granulated sugar and butter. Cook over low heat, stirring occasionally, until sugar has dissolved and butter melts; keep warm (not above 130°F). Spoon Vintage Fruit evenly into bottom of prepared pan. Sprinkle nuts over fruit.
  • Punch down dough. Divide into equal 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.
  • Preheat oven to 350°F.
  • Bake for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Leave a Reply

Made the recipe? Rate it!