Brown Sugar Prune Cake
Submitted by redheaded moma
A warmly spiced brown sugar cake with chopped prunes, walnuts, and buttermilk baked in a 9-inch square pan. Cinnamon, nutmeg, allspice, and cloves fill every moist, tender bite. Serve with sour cream or whipped cream.
YIELD
9 squaresPREP
15 minCOOK
45 minREADY
60 minPrune cake doesn’t get the love it deserves, and this one is here to change that.
Buttermilk keeps the crumb tender while four warm spices (cinnamon, nutmeg, allspice, and cloves) turn every forkful into something that smells like the holidays.
The chopped prunes melt into the batter as it bakes, adding a deep, jammy sweetness that plays off the molasses notes of the brown sugar.
Walnuts bring the crunch, and a dollop of sour cream on top ties it all together.
Cut into nine generous squares, this is the kind of humble, unfussy cake your grandmother would be proud to serve.
Chef Tips
- Use pitted prunes that have been cooked until soft, then chop them small so they distribute evenly through the batter.
- Alternate the dry ingredients and buttermilk in additions, starting and ending with the flour mixture. This keeps the batter from curdling.
- Let the cake cool completely on a rack before cutting. It firms up as it cools and slices much cleaner.
Ingredients
Directions
Cream together butter and sugar until light and fluffy.
Add eggs one at a time beating well after each addition.
Stir in prunes.
Combine flour, baking soda, salt and spices and add alternately with buttermilk to creamed mixture.
Stir in walnuts.
Pour into greased and floured 9-inch square pan.
Bake in 350℉ (180℃) oven 40 to 45 minutes or until cake tests done.
Cool on rack. Cut into 9 squares.
Serve with a dollop of sour cream or whipped cream.
Top with brown sugar.
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