B & R FARMS RECIPES
5280 Fairview Road
Hollister, CA 95023-9009
1-800-930-9168
Local Tel (831) 637-9168

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Email: info@brfarms.com

Fax (831) 637-1416

Batter:
3/4 cup B & R Farms dried apricots
3/4 cup pitted dried prunes
3 cups unsifted all-purpose flour
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup softened butter
1-1/2 cups sugar
4 eggs
1/2 tablespoon vanilla
1 cup sour cream
Streusel:
1/2 cup firmly packed light brown sugar
2 tablespoons softened butter
2 tablespoons all purpose flour
1 teaspoon cinnamon
2 tablespoon powdered sugar (optional)
Preheat oven to 350F. Butter a 10-inch 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 prunes and apricots. Mix together first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel)

Turn one-third of the batter into the prepared tube pan, spreading evenly. Sprinkle with one-third of the streusel mixture. Repeat, layering the remaining batter and streusel twice. Bake 55-60 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.   Serves: 10-12