- 1 tsp. cinnamon
- 2 tbsp. all-purpose flour
- 1/2 cup packed C&H Pure Cane Golden Brown Sugar
- 2 tbsp. butter
In small bowl, combine cinnamon, flour, sugar and butter; blend until crumbly and set aside.
- 1 cup apricots, dried
- 1/2 cup prunes, dried and pitted
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup butter (1-1/2 stick), softened
- 1 1/2 cups C&H Pure Cane Granulated Sugar
- 5 eggs
- 1 1/2 tsp. vanilla
- 1 tbsp. milk
- 1 cup sour cream
- 2 tbsp. C&H Pure Cane Powdered Sugar
Preheat oven to 350°F. Grease and lightly flour 10-inch tube pan or Bundt pan. Coarsely chop apricots and prunes. Toss to combine; set aside. In medium bowl whisk together flour, baking powder, soda and salt. In large bowl beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating until fluffy, about 3-4 minutes. Add vanilla extract and milk. Divide flour mixture in half; add to creamed mixture, alternately with sour cream.
Beat until smooth. Mix in prunes and apricots. Turn 1/3 of batter into prepared pan. Spread evenly. Sprinkle with 1/3 of streusel mixture. Repeat layering of remaining batter and streusel mixture twice, ending with streusel mixture on top. Bake until top is golden and firm to the touch, about 55-60 minutes.
Cool in pan on wire rack about 20 minutes; remove from pan while still warm. Sift powdered sugar over top of cake before serving. Serve warm.
Serving Size: Serves 12 to 15