Prune Apricot Coffee Cake Recipe

Classic Prune Apricot Coffee Cake Recipe

Discovering a Classic Prune Apricot Coffee Cake Recipe Online In the vast world of online cookbooks, hidden gems like the Prune Apricot Coffee Cake recipe offer a nostalgic nod to traditional baking. This page presents a straightforward, time-tested formula for a moist, fruit-filled coffee cake that’s perfect for brunch, afternoon tea, or a cozy family gathering.

The recipe calls for simple, wholesome ingredients that blend dried fruits with a tender crumb. What elevates this cake is the irresistible sugar-cinnamon mixture—a blend of light brown sugar, flour, cinnamon, melted butter, and chopped walnuts—that’s layered throughout for pockets of caramelized goodness.

Preparation is beginner-friendly: Start by preheating your oven to 350 degrees Fahrenheit. Cream the shortening and sugar, incorporate eggs, then alternate adding the dry ingredients with milk and vanilla. Fold in the chopped fruits, layer the batter with the cinnamon mix and butter in a greased 9-inch tube pan, top with nuts, and bake for about 55 minutes. After a brief cool on a wire rack, it’s ready to serve warm, yielding 12 generous portions.

This recipe evokes the charm of mid-20th-century home baking, with its emphasis on dried fruits for natural sweetness and a no-fuss assembly. If you’re scouring the web for vintage-inspired treats, this URL is worth bookmarking for your next baking adventure.

Prune Apricot Coffee Cake Recipe

Instructions for Prune Apricot Coffee Cake Recipe

   Combined brown sugar, flour and cinnamon in a small bowl. Set aside. In a large bowl, at medium speed beat shortening with granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. At low speed beat in flour, baking powder and salt, (which has been sifted together), (three additions) alternately with milk and vanilla (two editions) beating until just combined. With rubber scraper, gently fold in prunes and apricots. Turn 1/3 of the batter into 9 inch tube pan lightly greased and floured, spreading evenly. Sprinkle with 1/3 of the brown sugar mixture, then with 2 tablespoons of melted butter. Repeat layering twice. Sprinkle top with chopped nuts. Bake 55 minutes or until done. Let cool on wire rack about 25 minutes. Remove from pan. Serve warm. Serves 12.