Fruit Coffee Cake
|Flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Light brown sugar||2⁄3 Cup (10.67 tbs)|
|Soft butter||6 Tablespoon|
|Walnuts||1⁄3 Cup (5.33 tbs)|
|Dried apricots||3⁄4 Cup (12 tbs)|
|Soft butter||3⁄4 Cup (12 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Dried prunes||3⁄4 Cup (12 tbs), pitted|
Heat oven to 350Â°.
Grease bottom and sides of 9 spring form or tube pan.
Sift 2 cups flour, baking powder and salt together into a bowl and set aside.
Mix brown sugar, 3 tablespoons flour, cinnamon and 6 tablespoons butter with a pastry blender.
Blender chop nuts.
Add to brown sugar mixture.
Water chop apricots in Osterizer container.
Put eggs, butter, sugar and vanilla in Osterizer container.
Cover and process at MIX using rubber spatula to aid in processing.
When smooth, push BLEND button and remove feeder cap; gradually add milk, then prunes, a few at a time.
Process only until prunes are coarsely chopped.
Add blended mixture and chopped apricots to the dry ingredients.
Stir to combine ingredients.
Do not overmix.
Spread one third of batter in prepared pan, dot with one third of brown sugar mixture.
Repeat layering twice.
Bake 55 minutes or until cake tester comes out clean.
Cool in pan.