Apricot Prune Coffee Cake

READY IN: 1hr 15mins
Recipe by MarieRynr

This is one of the best coffee cakes I have ever tasted. A real favorite whenever I serve it. I got the recipe many years ago from some McCalls cooking cards.

Top Review by ladybug0727

This is very good and moist!! I found this recipe in McCall magazine in 1982, the paper is very worn and faded, so glad I did a search on it. Over the years I have altered it with reduced fat sour cream, and lite butter, even with the sugar I use PART Splenda , and Splenda brown sugar. Helps cut the fat and calorie intake. Can use raisins if you are not fond of prunes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Butter a 10" tube or Bundt pan and dust with flour.
  3. Coarsely chop apricots and prunes. Toss to combine.
  4. Sift together flour, baking soda, baking powder and salt. Set aside.
  5. Beat butter until fluffy.
  6. Gradually beat in sugar, then eggs, one at a time.
  7. Add vanilla.
  8. Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
  9. Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
  10. Sprinkle with 1/3 of streusel mixture.
  11. Repeat, layering the remaining batter and streusel twice.
  12. Bake 55 to 60 minutes, or until cake tester comes out clean.
  13. Let cool in pan 20 minutes.
  14. Remove from pan to platter.
  15. Sift icing sugar over top if desired.
  16. This cake can be served warm.

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