Coffee Cake: Apricot Bundt Streusel Coffeecake

By NicoleS

Ingredients

• Batter:
• 3/4 cup butter
• 1-1/2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups sour cream
• 1 cup dried apricots, chopped into 1/4-inch pieces
• Streusel Mixture:
• 1/2 cup brown sugar, firmly packed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon ground cinnamon

Preparation

Step 1

Place streusel ingredients in a bowl and mix until a crumbly mixture. Set aside.


In a large electric mixer bowl place butter and beat until fluffy. Beat in sugar gradually. Beat in eggs one at a time, beating 1 minute after each. Beat in vanilla extract. Sift together the flour, baking powder, baking soda and salt. At low speed, beat in flour mixture (in fourths) and sour cream (in thirds) beginning and ending with flour mixture. Beat just until smooth, about 1 minute. Gently fold in the apricots. The batter may be put in one 12-cup greased and floured bundt pan or two 6-cup greased and flour bundt pans. Place 1/3 of the batter in the prepared bundt pan, add half of the streusel, then 1/3 of the batter, add remaining streusel and then the remaining batter.

Bake in a preheated oven at 350° fir 50-60 minutes for the 12-cup bundt and 30-40 minutes for the 6-cup bundt.