Holiday Coffee Cake
|Active dry yeast||1 Tablespoon|
|Warm water||1 1⁄3 Cup (21.33 tbs)|
|White cake mix||19 Ounce|
|Pitted prunes||8 Ounce|
|Pitted apricots||8 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Dissolve 1 pkg. dry active yeast in 1 1/3 cups warm water.
Prepare 1 (19-oz.) pkg. white cake mix according to label directions, adding 2 eggs and the water in which yeast was dissolved.
Pour batter into a well-greased angel food cake pan.
Cover with damp cloth and let rise in a warm place at least 30 minutes.
To prepare topping:
Cook 1 (8-oz.) pkg. each pitted prunes and pitted apricots 15 minutes in 1/2 cup each water and sugar and 1/2 teaspoon almond extract.
Chop fruit (water will be absorbed) and cool.
To prepare streusel: With a fork or pastry cutter, blend together 1 1/2 cups sifted all-purpose flour and 1/2 cup butter or margarine until mixture resembles coarse cornmeal.
Stir in 1/2 cup sugar and 1 teaspoon cinnamon.
Bake cake 45 minutes at 350Â°.
Remove from oven and spread fruit topping evenly over surface, then sprinkle with prepared streusel.
Bake 15 to 20 minutes more.
Cool in pan on wire rack 5 minutes; remove cake from pan and cool on rack 15 minutes more.
Cake may be served slightly warm or completely cooled.