2 cup drained, crushed fruit (pineapple, peaches,etc)
Instructions
To make topping-
In medium bowl, combine brown sugar, nuts, margarine, one tablespoon of the flour and one tbsp of the cinnamon. Mix until well blended; set aside.
To make coffee cake-
In large bowl, combine the remaining 2 cups flour, remaining one tsp cinnamon, Herman, sugar, vegetable oil, eggs, baking powder, salt and baking soda.
Beat until well combined. Fold in raisins and crushed fruit. Pour into well-greased and floured Bundt pan, large ring mold or 9x13-inch baking pan.
Top with reserved topping. Bake at 30 degrees for 50-60 minutes, until cake tests done.
Makes about 12 servings.
Originally Submitted
9/7/2010
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