Ingredients:
Batter:
3/4 cup dried apricots
3/4 cup pitted dried prunes
3 cups unsifted all-purpose flour
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup softened butter
1 1/2 cups sugar
4 eggs
1/2 tablespoon vanilla
1 cup sour cream
Streusel:
1/2 cup firmly packed light brown sugar
2 tablespoons softened butter
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons powdered sugar (optional)
Instructions:
Preheat oven to 350. Butter 10" tube pan and dust with flour. Coarsely chop apricots and prunes. Toss to combine. Sift together flour, baking powder, baking soda and salt. Set aside. Beat butter until fluffy (about 3 minutes). Gradually beat in sugar, then eggs, one at a time. Add vanilla. Blend in flour mixture alternately with sour cream, beginning and ending with flour mixture. Blend just until batter is smooth. Gently fold in the prunes and apricots.
Mix together first four streusel ingredients with a fork until crumbly. (Will make approximately one cup of streusel.) Turn 1/3 of the batter into the prepared tube pan, spreading evenly. Sprinkle with 1/3 of the streusel mixture. Repeat, layering the remaining batter and streusel twice. Bake 55 to 60 minutes, or until cake tester comes out clean. Let cool in pan about 20 minutes. Remove from pan to platter. Sift powdered sugar over top if desired. This cake can be served warm.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
