Prune Apricot Coffee Cake Recipe

Q: Should I chop the prunes and apricots?

Yes—chopping helps distribute the fruit evenly, especially if pieces are large.

Q: Can I substitute butter for shortening?

Butter can work, but the original recipe uses shortening for texture and tenderness.

Q: How should I store this coffee cake?

Store airtight at room temperature for a couple of days, refrigerate for longer, or freeze slices for long storage.

Prune & Apricot Coffee Cake is a moist, fruit-filled coffee cake with a brown sugar–cinnamon swirl layered through the batter. Melted butter between the layers keeps it rich and fragrant as it bakes.

It’s perfect for brunch or holiday mornings—slice and serve warm with coffee or tea.

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 prunes and apricots.
Spread 1/3 of batter into the pan. Sprinkle with 1/3 of the brown sugar mixture, then drizzle with about 2 tablespoons melted butter.
Repeat layering two more times. Sprinkle top with chopped walnuts.
Bake about 55 minutes, or until done. Cool in pan on a rack about 25 minutes, then remove from pan. Serve warm.

Bake time: about 55 minutes
Pan: 9-inch tube pan
Servings: 12

FAQ

Should I chop the prunes and apricots?

It helps distribute the fruit evenly. If they’re large pieces, chop them into bite-size bits before folding in.

Can I substitute butter for shortening?

This recipe was written with shortening for texture. Butter can work, but the cake may be slightly less tender.

How do I know when it’s done?

It’s done when a toothpick inserted deep into the cake comes out clean (or with a few moist crumbs).

How should I store this coffee cake?

Store airtight at room temperature for a couple of days or refrigerate for longer. Freeze slices for longer storage.