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The Grey Whale Inn

Fort Bragg, California

Specialty Recipe

Paul Bunyan Special: Apricot-Prune Streusel Coffee Cake

Blue Ribbon Winner, 1983 Mendocino County Fair and Apple Show

Ingredients:
1-1/2 cups dried apricots
1-1/2 cups pitted dried prunes
6 cups unsifted all-purpose flour
1 Tablespoon baking powder
1-1/2 teaspoon 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)
Streusel Mixture:
1 cup light brown sugar, packed
4 Tablespoons butter, softened
4 Tablespoons flour
2 teaspoons cinnamon

Preheat oven to 350 degrees. Generously grease and flour two 10-inch tube pans. With a fork, mix streusel ingredients until crumbly. Set aside. Coarsely shop apricots and prunes; toss to combine. Set aside. 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 1/3 of the batter into the prepared pans, spreading evenly. Sprinkle with 1/3 of streusel mix. Repeat layering of remaining batter and streusel twice. Bake for 55 to 60 minutes or until cake tester comes out clean. Let cool in pan about 1 hour. Remove to platter. Optional: Sift powdered sugar over top of coffee cakes. May be served warm.

Serves: 24

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