Prune & Apricot Coffee Cake

Prune and Apricot Coffee Cake with cinnamon swirl

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

An elegant vintage breakfast cake marbled with rich brown sugar, walnuts, warm cinnamon, and sweet melted butter streams.

⏱️ Bake Time: 55 mins 🍽️ Yield: 12 servings 🍳 Pan: 9-inch tube pan

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

🌡️ Oven: 350°F

  1. Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
  2. In a small bowl, combine brown sugar, 1 tablespoon flour, and cinnamon; set aside.
  3. Beat shortening and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each.
  4. 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.
  5. Gently fold in the chopped prunes and apricots.
  6. 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 layers two more times.
  7. Sprinkle the top with chopped walnuts.
  8. 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.

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.

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