Apricot Prune Coffee Cake Recipe

Name: Apricot Prune Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BATTER; 3/4 cup dried apricot; 3/4 cup dried prune; 3 cups 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; STREUSAL; 1/2 cup firmly packed light brown sugar; 2 tablespoons softened butter; 2 tablespoons flour; 1 teaspoon cinnamon; 2 tablespoons icing sugar (optional)

Servings: persons

BATTER
3/4 cup dried apricot
3/4 cup dried prune
3 cups 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
STREUSAL
1/2 cup firmly packed light brown sugar
2 tablespoons softened butter
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons icing sugar (optional)

1
["Preheat oven to 350*F.", "Butter a 10"" tube or Bundt pan and dust with flour.", "Coarsely chop apricots and prunes. Toss to combine.", "Sift together flour, baking soda, baking powder and salt. Set aside.", "Beat butter until fluffy.", "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 until just smooth. Gently fold in prunes and apricots.", "Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.", "Sprinkle with 1/3 of 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 20 minutes.", "Remove from pan to platter.", "Sift icing sugar over top if desired.", "This cake can be served warm."]

1403

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: BATTER, 3/4 cup dried apricot, 3/4 cup dried prune, 3 cups flour, and more.

Yes, Apricot Prune Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Prune Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions