prune cake

Football season in full swing, and that means Sunday afternoons will bring more cakes to eat with morning coffee.  I’m using Martha Stewart’s recipe but using a 9 inch (22 cm) pie dish to bake and prunes instead of plums. As soon as I saw them at the market I knew it had to be a prune cake day. There are all kinds of plums I could find at Jean Talon Market but my Polish instinct made me reach for these beautiful purple prunes. This cake is really fluffy and moist thanks to the buttermilk component and once you eat one piece youwill not want to stop. This is a no brainer recipe and it disappears as fast as it’s made.

Serving size: 8
Preparation: 20 minutes
Cooking: 35 minutes
Calories for one serving: 248

Ingredients:
4 tablespoons unsalted butter, room temperature, plus a bit more to coat the pie dish
1 cup all-purpose flour, plus more for dusting the pie dish
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon of kosher salt
3/4 cup of sugar plus 1 tablespoon to sprinkle over the plums
1 large egg
1/2 cup low-fat buttermilk
10 prunes sliced in half

ingredients

Preheat oven to 375F/190C degrees.
Butter a 9-inch pie baking dish, dust with flour and tap out excess over the sink.
Cut all the prunes in half and remove the pit.
Put them on the side and start assembling the cake mixture.

dry ingredients
Whisk together flour, baking powder, baking soda, and 1/2 teaspoon of salt.

butter and sugar
With either a stand or hand mixer, beat the butter with 3/4 cup of sugar.

butter and sugar mix
It should not take you more than 4 minutes on medium speed.

egg and butter
Beat in the egg and mix it for another minute.

egg mix

 

all ingredients in
Add half of the flour mixture and half of the buttermilk and mix it on slow speed.

batter
Let all the ingredients incorporate and add the rest of the flour mixture and buttermilk.

in the dish
Pour the batter into the pie dish and put the halved prunes on top of the batter, trying to push them in.

 

batter with pruns
Make sure you put them skin down because during the baking process they will release a lot of juice so you don’t want that go into your batter as it may disturb the baking process.

Sprinkle the remaining 1 tablespoon of sugar over the plums and bake until golden brown for about 30-35 minutes.
Let it cool down before serving.

cake

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