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Apricot-Prune Coffee Cake

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  20 Minutes
Total Time:  55 Minutes
  Makes 9 servings
Plenty of crumbly streusel tops this coffee cake, which is perfect served first thing in the morning or for dessert after dinner. Be sure to cut the dried fruits into bite-size pieces so they disperse evenly in the dough.
For the Streusel:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
For the Cake:
1/2 cup dried apricots, quartered
1/2 cup dried prunes, quartered
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
2/3 cup milk
1/4 cup cooking oil
1/2 teaspoon vanilla
Apricot-Prune Coffee Cake Recipe at
In a small mixing bowl combine brown sugar, flour, and cinnamon; with a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs; set aside.

Grease a 9-by-1 1/2-inch round cake pan. Place dried apricots and prunes in a small bowl; pour boiling water over fruit to cover. Let stand for 5 minutes; drain .

Meanwhile, in a large mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center. In a medium mixing bowl stir together egg, milk, oil, and vanilla. Add egg mixture to flour mixture. Mix well.

Spread two thirds of the cake batter into the prepared pan. Arrange drained apricots and prunes atop cake batter. Dollop remaining batter atop fruit. Sprinkle with streusel topping. Bake in a preheated 375 degrees oven for 30 to 35 minutes, or till a toothpick inserted near the center comes out clean. Serve warm.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 9 servings
Calories: 311
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 53g
Sodium: 136mg
% Cal. from Fat: 29%
Cholesterol: 32mg
Protein: 4g
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