From the kitchen of
Grey Whale Inn
Fort Bragg, California

Ingredients Streusel Mixture: 1 cup light brown sugar, packed 4 tablespoons flour 4 tablespoons softened butter 2 teaspoons cinnamon 1-1/2 cups dried apricots 1-1/2 cups pitted dried prunes Batter: 6 cups unsifted all-purpose flour 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1-1/2 cups butter or margarine, softened 3 cups sugar 8 eggs 1 tablespoon vanilla extract 2 cups sour cream 4 tablespoons powdered sugar, optional Directions Preheat oven to 350 degrees. Generously grease and lightly flour two 10-inch tube pans. Streusel: With a fork, mix brown sugar, flour, butter, and cinnamon until crumbly; set aside. Coarsely chop apricots and prunes; toss to combine; set aside. Batter: Sift together flour, baking powder, baking soda, and salt; set aside. Cream butter until fluffy, about 3 minutes. Gradually beat in sugar, then eggs, one at a time. Add vanilla. Beginning and ending with flour mix, alternately beat in flour mixture and sour cream. Beat just until smooth. Gently fold in the prunes and apricots until combined. Turn one-third of batter into prepared pans, spreading it evenly. Sprinkle with one-third of streusel mix. Repeat layering of remaining batter and streusel twice. Bake 55-60 minutes or until cake tester comes out clean. Let cool in pan for 1 hour. Remove to platter. Optional: Sift powdered sugar over top of coffee cakes. May be served warm.   Submitted by Colette Bailey on 1/18/99.

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