Ingredients: |
Ingredients: Streusel: 1/2 cup light brown sugar, packed
2 TB butter, softened
2 TB flour
1 tsp cinnamon
Batter:
3/4 cup dried apricots, chopped
3/4 cups pitted dried prunes, chopped
3 cups unsifted flour
1+1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1+1/2 cups sugar
4 eggs
1+1/2 tsp vanilla
1 cup sour cream
2 TB confectioners sugar
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Directions: |
Directions:Make streusal :
In a small bowl, combine all ingredients with a fork until crumbly. Set aside
Grease well & lightly flour a 10" tube pan.
Preheat oven to 350º.
Make batter :
On a sheet of waxed paper, sift flour, baking powder & soda & salt then set aside.
Turn butter into a large mixer bowl & beat until fluffy. Gradually beat in sugar then eggs, one at a time. Beat until very light & fluffy - about 3 minutes. Add vanilla
Divide flour mix into 4 parts. At low speed add flour mix (one fourth at a time) alternately with sour cream (in thirds) beginning & ending with dry mix. Beat until smooth - about 1 minutes.
With a rubber spatula, fold in apricots & prunes just until combined.
Turn one third of the batter into prepared pan, spreading evenly. Sprinkle with one third streusel mix.Repeat layering of remaining batter & streusel mixture twice.
Bake 55 to 60 minutes, until cake tester unserted in center comes out clean.
Let cool in pan on wire rack about 20 minutes then loosen sides & turn out onto serving dish & sift confectioner's sugar over top.
This cake freezes well |
This recipe for Apricot - Prune CoffeeCake is from