APRICOT-PRUNE COFFEE CAKE
Source of Recipe
The Grey Whale Inn of Fort Bragg, California
List of Ingredients
BATTER:
3/4 cup dried apricots
3/4 cup pitted dried prunes
3 cups unsifted all-purpose flour
1/2 tbsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup softened butter
1 1/2 cups sugar
4 eggs
1/2 tbsp vanilla
1 cup sour cream
STREUSEL:
1/2 cup firmly packed light brown sugar
2 tbsp softened butter
2 tbsp all-purpose flour
1 tsp cinnamon
2 tbsp powdered sugar (optional)
Recipe
Preheat oven to 350. Butter 10" tube pan and dust with flour.
Coarsely chop apricots and prunes. Toss to combine. Sift together flour, baking powder, baking soda and salt. Set aside. Beat butter until fluffy (about 3 minutes). 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 just until batter is smooth. Gently fold in the prunes and apricots.
Mix together first four streusel ingredients with a fork until crumbly. (Will make approximately one cup of streusel.)
Turn 1/3 of the batter into the prepared tube pan, spreading evenly. Sprinkle with 1/3 of the streusel mixture. Repeat, layering the remaining batter and streusel twice. Bake 55 to 60 minutes, or until cake tester comes out clean. Let cool in pan about 20 minutes. Remove from pan to platter. Sift powdered sugar over top if desired. This cake can be served warm. Yields one cake, which serves 10 to 12
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