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Ingredients
| dehydrated apricots: 3/4 cup |
| dehydrated prunes: 3/4 cup |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 Tbl |
| baking soda: 3/4 tsp |
| salt: 1/4 tsp |
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 4 |
| vanilla extract: 1/2 Tbl |
| sour cream: 1 cup |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| salted butter: 2 Tbl (softened) |
| all-purpose flour (unsifted): 2 Tbl |
| ground cinnamon: 1 tsp |
| powdered sugar (unsifted): 2 Tbl (optional) |
Apricot Prune Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
11 serving(s)
Tags
- Preheat oven to 350*F.
- Butter a 10" tube or bundt pan and dust with flour.
- Coarsley chop apricots and prunes.
- Toss to combine.
- Sift together flour, baking soda, baking powder and salt.
- Set aside.
- Beat butter until fluffy.
- Gradually beat in sugar, then eggs, one at a time.
- Add vanilla.
- Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture.
- Blend until just smooth.
- Gently fold in prunes and apricots.
- Mix the first four streusel ingredients with a fork until crumbly.
- (Will make approx. 1 cup of streusal) Turn 1/3 of batter into prepared pan, spreading evenly.
- Sprinkle with 1/3 of streusal mixture.
- Repeat, layering the remaining batter ad streusal twice.
- Bake 55 to 60 minutes, or until cake tester comes out clean.
- Let cool in pan 20 minutes.
- Remove from pan to platter.
- Sift icing sugar over top if desired.
- This cake can be served warm.