Prune & Apricot Coffee Cake
Prune & Apricot Coffee Cake is a moist, old-fashioned fruit-filled coffee cake with layers of sweet brown sugar-cinnamon and drizzles of melted butter. The combination of dried apricots and prunes gives it wonderful flavor and texture.
Perfect for holiday brunch, weekend breakfast, or afternoon coffee — serve it slightly warm.
Prune & Apricot Coffee Cake
Ingredients
- 3/4 cup dried apricots
- 3/4 cup dried prunes
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup shortening
- 3/4 cup granulated sugar
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla
Sugar-Cinnamon Mixture
- 2/3 cup light brown sugar, firmly packed
- 1 tablespoon flour
- 1 tablespoon cinnamon
- 6 tablespoons butter or margarine, melted
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
- In a small bowl, combine brown sugar, 1 tablespoon flour, and cinnamon; set aside.
- In a large bowl, beat shortening and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Add dry ingredients to the batter in three additions, alternating with milk and vanilla in two additions. Mix just until combined.
- Gently fold in the chopped prunes and apricots.
- Spread 1/3 of the batter in the prepared pan. Sprinkle with 1/3 of the brown sugar mixture and drizzle with about 2 tablespoons melted butter.
- Repeat layering two more times. Sprinkle the top with chopped walnuts.
- Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 25 minutes, then remove and serve warm.
Bake time: about 55 minutes
Pan: 9-inch tube pan
Servings: 12
Prune & Apricot Coffee Cake FAQ
Should I chop the prunes and apricots?
Yes, chopping the dried fruit into smaller pieces helps distribute it evenly throughout the cake.
Can I substitute butter for shortening?
Shortening gives a very tender texture in this recipe. Butter can be substituted, but the cake may turn out slightly denser.
How do I know when it’s done?
The cake is done when a toothpick inserted deep into the center comes out clean or with just a few moist crumbs.
How should I store this coffee cake?
Store covered at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze individual slices for longer storage.