Fruit-filled Coffee Cake ( No Rising Time! )

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (1/4 ounce) package dry yeast
• 1/4 cup warm water (105f to 115f)
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup butter
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons sugar
• 2/3 cup chopped prune
• 2/3 cup chopped apricot
• 1 (8 ounce) can crushed pineapple, undrained
• 1/2 cup sugar
• 1 1/2 tablespoons quick-cooking tapioca

Recipe

• 1 cake:.
• 2 dissolve yeast in warm water, let stand 5 minutes. combinef flour, 2 tablespoons sugar, and salt in a large mixing bowl; cut batter into flour mixture with pastry blender.
• 3 combine yeast mixture, egg, vanilla; stir into flour mixture, blending until smooth. turn dough out onto a lightly floured surface; roll into a 14 x 10 inch rectangle. place in a lightly greased 11 x 7 x 2 inch baking pan, allowing extra dough to hang over sides.spread fruit filling over dough, fold overhanging dough over fruit. sprinkle dough with 1 1/2 teaspoons sugar.(do not allow dough to rise)bake at 375f for 30 minutes; reduce heat to 300f and bake 15 to 20 minutes or until lightly browned.
• 4 fruit filling: cook prunes and apricots in a small amount of water 5 to 10 minutes or until tender. drain. combine fruit mixture and remaining ingredients, str well.