Apricot Prune Coffee Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.


Most Helpful

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.

ladybug0727 October 09, 2012

An absolutely delicious, moist coffee cake. Although I had prunes on hand, I didn't have apricots so substituted chopped mixed dried fruit. I doubled the recipe also as I wanted to make one cake for us and one to take to work. Neither of these affected the finished product and I got rave reviews on both fronts!

Irmgard July 19, 2011

The topping made the cake.

celia_47 May 06, 2007

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