---------- Recipe via Meal-Master (tm) v8.02
       Title: Mixed Fruit Coffeecake
  Categories: Cakes, Desserts
       Yield: 1 10-inch
 --------------------FOR THE CAKE BATTER--------------------
     3/4 c  Butter
   1 1/4 c  Firmly packed brown sugar
       4    Eggs
       2 ts Grated lemon peel
   1 1/2 ts Vanilla extract
       3 c  All-purpose flour
   1 1/2 ts Baking powder
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Dairy sour cream
       6 oz Mixed dried fruit (1-1/2 c)
            Confectioners' sugar
 ---------------------FOR THE STREUSEL:---------------------
     1/2 c  Firmly packed brown sugar
       2 tb Butter
       2 tb Sugar
     1/2 ts Cinnamon
     1/2 ts Nutmeg
   Preheat oven to 350 degrees F.  For cake batter, cream
   butter in a large mixer bowl until fluffy.  Gradually
   beat in sugar until light and fluffy. Beat in eggs,
   one at a time, beating well after each addition.  Stir
   in lemon peel and vanilla.
   Combine dry ingredients.  Blend in dry ingredients
   alternately with sour cream, beginning and ending with
   flour mixture.  Mix well after each addition.  Gently
   fold in dried fruit.
   For streusel, place all ingredients in a small bowl.
   Combine ingredients using a pastry cutter until
   mixture is crumbly.  Spoon one-third of the batter
   evenly into well-buttered and floured 10-inch tube
   pan.  Sprinkle with one-half of the streusel.  Repeat.
   Spread remaining one-third of cake batter over
   streusel.  Bake for 55-60 minutes, or until a wooden
   pick inserted in center comes out clean.  Let cake
   cool in pan 15 minutes. Remove from pan and cool
   completely on wire rack.  Cover and store at room
   temperature up to five days.
   Cake may be made ahead of time and frozen up to two
   months.  Thaw, wrapped in refrigerator.