Prune & Apricot Coffee Cake


3/4 cup Del Monte® Pitted Prunes, chopped

3/4 cup Del Monte® Dried Apricots (or other dried fruits)

2 cups (plus 1 tbsp) sifted flour, divided

2 tsp baking powder

1/2 tsp salt

2/3 cup packed brown sugar

1 tsp cinnamon

1/4 lb (plus 4 tbsp) butter, softened

3/4 cup sugar

2 eggs

3/4 cup milk

1 tsp vanilla

6 tbsp melted butter

1/3 cup chopped walnuts

Boiling water


Cover prunes and apricots (or other dried fruit) with boiling water. Let stand 5 minutes. Drain and chop finely. In small bowl, sift 2 cups flour with baking powder and salt. In another small bowl, combine brown sugar with remaining 1tbsp flour and cinnamon. Set aside. Cream butter until fluffy. Add 3/4 cup sugar, mixing well. Add eggs, one at a time, beating until light. At low speed, add flour mixture to butter mixture alternating with milk and vanilla until just blended. Fold in chopped fruit. Pour a third of batter into greased 9 inch tube pan. Spread evenly and sprinkle with a third of brown sugar mixture. Drizzle with a third of melted butter. Repeat for 2 additional layers. Top with chopped nuts. Bake in a preheated 350°F for 55 minutes or until inserted tester comes out clean. Cool on rack for 10 minutes. Remove cake from pan and return to rack to cool thoroughly. Serves 12 to 15.