Layered coffee cake with a prune-apricot filling, crumb topping, and chopped walnuts.

Steps

1. Combine prunes, apricots and water in a saucepan; cook for 30 minutes until tender and thickened. Cool.
2. Sift flour, baking powder and salt. Cream shortening and sugar. Beat in eggs and vanilla until fluffy.
3. Fold in dry ingredients alternately with milk. Fold in prune mixture.
4. Pour 1/3 of batter in an 8" tube pan. Sprinkle 1/3 of the crumbs. Repeat layering two more times.
5. Sprinkle with chopped nuts.
6. Bake in preheated 325°F oven for 50–60 minutes. Cool 5 minutes, then remove.

Notes

• Crumb topping: mix 1/3 cup brown sugar, 1 tbsp flour, 1 tbsp cinnamon, and 2 tbsp melted margarine.
• Chopped ripe firm mangoes can be substituted for apricot.