Prune Coffee Cake

By • April 19, 2011 • 22 Comments


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Author Notes: A friend of the family makes a delicious prune cake, of which I've been promised the recipe for the last 20something years. My attempts to recreate it started with Susanne's Spice cake from the Vegetarian Pleasures cookbook. I keep making it, adding/deleting ingredients and in this version adding espresso. Topping it with powdered sugar is sweet enough for me, but a powdered sugar glaze would better suit someone with a real sweet tooth. Also, the espresso gives it a strong coffee flavor, but you could use coffee for a less intense effect. - nannydebnannydeb

Food52 Review: Nannydeb’s Prune Coffee Cake is a perfect breakfast cake (when one is of a mind to have cake for breakfast and really that is something you should do now and again). It is sweet but not too sweet, rich without being too dense, and has a perfect hint of coffee and spice. The prunes keep it nice and moist as well. It's an easy cake to make, comes together in 10 or 15 minutes, and is delicious still warm or completely cooled. Next time I make it I may dice up some additional prunes and add them in there as small chunks just because I really love prunes. A definite thumbs up for an EP, and Nannydeb needs to teach a cake workshop because she is the master! - aargersiaargersi

Serves 8-10

  • 2 cups all purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup prunes, quartered
  • 1/3 cup hot espresso or coffee
  • 4 tablespoons unsalted butter,room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup maple syrup
  • 2/3 cups whole milk
  • powedered sugar for dusting
  1. Preheat the oven to 350 degrees. Butter and flour a 10 inch spring form pan. Set aside.
  2. In a small bowl, plump the prunes with the hot espresso or coffee for 5 minutes. Set aside to cool.
  3. In a medium bowl, sift together flour, cinnamon, cloves, baking powder and salt. Set aside.
  4. In a large mixing bowl, cream together butter and sugar. Add the egg, vanilla and maple syrup and mix well.
  5. Puree the prunes with the espresso or coffee in the food processor. Add to the cake batter and mix well.
  6. Alternately add the flour mixture and the milk, scraping down the sides of the bowl.
  7. Pour the cake batter into the prepared pan and bake for 30-35 minutes or until the tester comes out clean. Cool in the pan at least 10 minutes.
  8. Remove the cake to a serving plate and dust with powdered sugar. Enjoy!

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (22) Questions (1)

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11 months ago Asuysal

Do you think this would work with dates instead of prunes?

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about 1 year ago Kateq

I just made this -- in two loaf pans
I added more prunes, but otherwise followed the recipe.
Lovely!!!

Staceys_snacks180

over 1 year ago Stacey Snacks

I just made this delicious cake.
I kept the prunes in tact and used the hot espresso soaking liquid directly in the cake batter. I also glazed it with confectioner's sugar and orange juice.
This cake was a winner! Loved it!

Icecream

almost 2 years ago we eat. happy.

I have made this multiple times now, & it really is delicious. The flavors are wonderful with a nice strong cup of coffee in the morning. Easy & special for a crowd too.

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about 2 years ago Truly Scrumptious

negotiated recipe with
2 c wheat flour, halved the sugar, add 1 Tbs molasses, halved the butter, added 1 Tbs coconut oil. doubled prunes
used 2 tsp cinnamon and 1 tsp clove. halved the milk, added difference w coconut milk.
baked in cast iron skillet.
result moist, holds together, spicy. very good. ty

Icecream

about 2 years ago we eat. happy.

I have made this cake multiple times. It is a delicious recipe...the warm, lovely spices are really brilliant. It's perfect with a big cup of French roast coffee.

Photo_squirrel

about 2 years ago LE BEC FIN

I came to loook at this recipe because of the prunes. I would be intrigued if you did a version with armagnac soaked prunes, with walnuts added, and this mixture (w/ cardamom and orange zest) alternately layered with the batter! oh, and some whole wheat flour too! I'll report back when I do riff on it. Thx much for the inspiration!

Lobster_001

about 2 years ago nannydeb

I would love a wheat flour version! That way I would feel better about eating it for breakfast...

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over 2 years ago skooj

Just made this last night. Perfect in every respect. I did add some additional chopped prunes to the batter because I am prune-crazed. Thanks so much for a stellar recipe.

Lobster_001

over 2 years ago nannydeb

Thank you, I'm glad you enjoyed it! I had no idea there were so many prune lovers out there!

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over 2 years ago fearlessem

aargersi - I guess this must be a matter of taste. My spices were fresh, I used great Grade B maple syrup and strong espresso... Its not that the cake isn't moist -- it is. It just tastes like a sort of muted spice cake to me (and my husband)... I guess I was looking for more coffee and maple flavor, as I don't love spice cake that much to begin with. Now that I read the head notes again, I see the comment that it was based on a spice cake recipe -- I think perhaps renaming it Prune Spice Cake would be more clear, as that really is the flavor profile...

Lobster_001

over 2 years ago nannydeb

Hi fearlessem, thanks for trying my cake! I try tons of recipes on food52 and at times I don't get what all of the fuss is about. Sometimes I ooh and ahhh along with everybody else!

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over 2 years ago fearlessem

Is it really two *Tablespoons of baking powder* That seems like a huge amount, but since I'm about to bake it, guess I'll give it a go? Fingers crossed...

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over 2 years ago fearlessem

Well, I used the two tablespoons and it seemed to be the right amount. But I will say that I wanted to love this cake and somehow just didn't... The combination of flavors wound up feeling like less than the sum of their parts to me, rather than more... Maybe it'll grow on me in the morning with a cup of tea...

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

That's odd because I followed the recipe (I thought 2 tbs was a lot but it worker perfectly) and mine was rich and moist and spicy, did you use real maple syrup and fresh spices and butter? maybe one of the ingredients was off?

100_2517

about 2 years ago Truly Scrumptious

i thought two tablespoons of baking powder was alot also.
its in the oven so... we will see. that is the most bp ever. ????

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I just made this again and this time I folded a diced pear into the batter - the batter is SO GOOD I could eat it raw, but I put (most of) it in the oven ...

Lobster_001

over 2 years ago nannydeb

That sounds good! I wish I had some for dessert right now!

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almost 3 years ago VanessaS

I love prunes in baked goods - looks delicious!

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about 3 years ago Sagegreen

This looks and sounds great! Prunes are so under-appreciated. Love the home you are giving them here! I would totally make this. What a great breakfast.

Lobster_001

almost 3 years ago nannydeb

Thanks Sagegreen! Yes, usually if you mention prunes people shy away and won't even try it, but they're so sweet and delicious!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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