Zutaten für Apricot Prune Coffee Cake
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried prunes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- powdered sugar, for dusting (optional)
- 1 cup chopped walnuts (or pecans)
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Zubereitung von Apricot Prune Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the chopped apricots, prunes, and chopped nuts. Gently fold this mixture into the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
207g
Fat
67g
Carbs
28g
