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.
- 3⁄4 cup dried apricot
- 3⁄4 cup dried prune
- 3 cups 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
- 1⁄2 cup firmly packed light brown sugar
- 2 tablespoons softened butter
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons icing sugar (optional)
Directions See How It's Made
- Preheat oven to 350*F.
- Butter a 10" tube or Bundt pan and dust with flour.
- Coarsely chop apricots and prunes. Toss to combine.
- Sift together flour, baking soda, baking powder and salt. Set aside.
- Beat butter until fluffy.
- 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 until just smooth. Gently fold in prunes and apricots.
- 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.
- Sprinkle with 1/3 of streusel mixture.
- Repeat, layering the remaining batter and streusel twice.
- Bake 55 to 60 minutes, or until cake tester comes out clean.
- Let cool in pan 20 minutes.
- Remove from pan to platter.
- Sift icing sugar over top if desired.
- This cake can be served warm.