This is a delicious cake for breakfast or coffee time. It keeps well for several days. (It's a recipe from Gourmet.)

-Dried prunes, apples, peaches and apricots plumped with port and orange juice make up the tangy topping for a simple butter cake. It is excellent served warm or at room temperature. Makes one 8 inch cake.

FRUIT:

1 (8 oz.) mixed dried fruit, cut into 1 inch pieces

(Last time I bought individual fruits and mixed them because I found that mixes were all apples and prunes.)

10 prunes, halved and pitted
1/2 c. fresh orange juice
1/4 c. Port wine
3 tbsp. unsalted butter
2 tsp. vanilla extract

CAKE:

Butter
1/2 c. unsalted butter, room temp.
1/2 c. plus 3 tbsp. sugar
1 lg. egg
3 tbsp. sour cream
1 tsp. vanilla extract
1 c. unbleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
Powdered sugar

For fruit: Combine fruit, orange juice, Port and butter in heavy small saucepan. Cook over medium heat until fruit is soft and liquid is thick, stirring occasionally, about 10 minutes.

For cake: Position rack in center of oven and preheat to 350 degrees. Butter 8 inch springform pan.

With steel knife in food processor, process 1/2 cup butter, 1/2 cup sugar, egg, sour cream, and vanilla until smooth and fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Blend flour, baking powder, baking soda and salt in small bowl. Spoon flour mixture in circle atop batter and blend just until combined, using 2 or 3 on/off turns. Run spatula around inside of work bowl. Blend just until flour is incorporated into batter, using 1 or 2 on/off turns.

Spread batter in prepared pan. Top with fruit mixture. Sprinkle with remaining 3 tablespoons sugar. Bake until tester inserted in center comes out clean and cake begins to pull away from sides of pan, about 40 minutes. Cool in pan 5 minutes. Remove pan sides. Sift powdered sugar over top of cake. Serve warm or at room temperature (can be prepared 1 day ahead. Chill and bring to room temperature before serving.)