Apricot-Prune Coffee Cake


3/4 C B & R Farms Dried Apricots
3/4 C pitted dried prunes
3 C all-purpose flour, unsifted
1/2 T baking powder
3/4 t baking soda
1/4 t salt
3/4 C softened butter
1-1/2 C sugar
4 eggs
1/2 T tablespoon vanilla
1 C sour cream


1/2 C firmly packed light brown sugar
2 T softened butter
2 T all purpose flour
1 t cinnamon
2 T powdered sugar (optional)


Preheat oven to 350F. Butter a 10” tube pan and dust with flour.

Coarsely chop apricots and prunes and 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. This 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 this step, 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