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Apricot-Prune Coffee Cake
- Active Time 20m
- Total Time 55m
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 extract
FOR THE STREUSEL:
In a small mixing bowl, combine the brown sugar, flour and cinnamon; with a pastry blender, cut in butter or margarine till the mixture resembles coarse crumbs; set aside.
FOR THE CAKE:
Grease a 9-inch round cake pan. Place the dried apricots and prunes in a small bowl; pour boiling water over the fruit to cover. Let stand for 5 minutes; drain .
Meanwhile, in a large mixing bowl, stir together the flour, granulated sugar, baking powder and salt. Make a well in the center. In a medium mixing bowl, stir together the egg, milk, oil and vanilla. Add the egg mixture to the flour mixture. Mix well.
Spread two thirds of the cake batter into the prepared pan. Arrange drained apricots and prunes on top of the batter. Dollop the remaining batter on the fruit. Sprinkle with the streusel topping. Bake in a preheated 375 degrees F 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.
nutrition information per serving
311 calories; 10g total fat; 32mg cholesterol; 136mg sodium; 53g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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