STREUSEL MIXTURE:

1/2 c. light brown sugar
2 tbsp. butter, softened
2 tbsp. flour
1 tsp. ground cinnamon

BATTER:

3/4 c. dried apricots
3/4 c. dried prunes
3 c. unsifted flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
2 tbsp. confectioners' sugar

Make Streusel mix in small bowl. Combine sugar, 2 tablespoons butter, 2 tablespoons flour and cinnamon; mix with fork until crumbly. Makes 1 cup; set aside.

With sharp knife, chop apricots and prunes; toss to combine. Grease well and lightly flour a 10-inch tube pan. Preheat oven to 350 degrees.

Make Coffeecake Batter. On a sheet of waxed paper, sift together 3 cups flour, baking powder, soda and salt. Set aside. Turn 3/4 cup butter into the large bowl of electric mixer. At medium speed, beat until fluffy. Gradually beat until very light and fluffy, about 3 minutes, occasionally scraping bowl with rubber scraper. Add vanilla. Divide flour mix into 4 parts.

At low speed, beat in flour mix alternately with sour cream (in thirds), beginning and ending with flour mix. Beat until just smooth, about 1 minute. Gently fold in prunes and apricots just until combined. Turn 1/3 of batter into pan, spread evenly. Sprinkle with 1/3 of Streusel mix. Repeat layering of remaining batter and Streusel mix twice. Bake 55-60 minutes until cake tester comes clean. Let cool in pan on rack, about 20 minutes.

With spatula, carefully loosen edge of coffeecake from side of pan. Remove from pan to platter. Sift confectioners' sugar over top of coffee cake. Serve warm. Makes 10 servings. This freezes very well. (We like it plain without the confectioners' sugar.)