BATTER:

3/4 c. dried apricots
3/4 c. pitted dried prunes
3 c. all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. butter or regular butter, softened
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 c. sour cream
2 tbsp. confectioners sugar

STREUSEL MIXTURE:

1/2 c. light brown sugar (packed)
2 tbsp. butter or softened butter
2 tbsp. flour
1 tsp. ground cinnamon

Make streusel mixture. Grease and flour a 10 inch tube pan. Preheat oven to 350 degrees. Sift together 3 cups flour, baking powder, soda and salt. Beat 3/4 cup butter until fluffy. Gradually beat in sugar, eggs, one at a time until light and fluffy (3 minutes). Add vanilla extract. Divide flour mixture into 4 parts. Beat 1/4 of flour mixture alternately with the sour cream. Beginning and ending with the flour. Beat until smooth. Gently fold in prunes and apricots until combined. Turn 1/3 of batter into pan spreading evenly. Sprinkle with 1/3 of streusel mixture. Repeat. Bake 55 to 60 minutes. Let cool on wire rack. Transfer to platter. Sift confectioners sugar over top of coffee cake. Serve warm. Makes 10 servings. (This freezes very well.)