Prune-And-Apricot Coffeecake
Ingredients
¾ cup dried prunes
¾ cup dried apricots
2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup light-brown sugar, firmly packed
1 tablespoon flour
1 tablespoon cinnamon
¾ cup soft shortening
¾ cup granulated sugar
2 eggs
¾ cup milk
1 teaspoon vanilla extract
6 tablespoons butter or margarine, melted
⅓ cup chopped walnuts
Method
1. Lightly grease and flour a 9-inch tube pan. Preheat oven to 350°.
2. Let prunes and apricots stand in hot water, to cover, 5 minutes. Drain; chop finely; set aside.
3. In medium bowl, sift 2 cups flour with baking powder and salt; set aside.
4. In small bowl, combine brown sugar with 1 tablespoon flour and the cinnamon, mixing well.
5. In large bowl of electric mixer, at medium speed, beat shortening with granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
6. At low speed, beat in flour mixture (in 3 additions) alternately with milk and vanilla extract (in 2 additions); beat just to combine.
7. With rubber scraper, gently fold in fruit.
8. Turn on third of batter into prepared pan, spreading evenly. Sprinkle with one third of brown-sugar mixture, then 2 tablespoons melted butter. Repeat layering twice. Sprinkle top with chopped nuts.
9. Bake 55 minutes, or until cake tester inserted in center comes out clean. Let cool in pan on wire rack about 25 minutes.
10. Gently remove from pan. Serve warm.
Everyday Coffeecake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Coffeecakes”, page 80 an edition of between 1950 – 1960s.
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Shirley-Ann Pearman
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