OLD FASHIONED PRUNE CAKE
This old fashioned prune cake is a cake your grandmother would make. It's definitely a classic and you must give it a try.
Provided by The Southern Lady Cooks
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.
- Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.
SPICED PRUNE-ALMOND 'COFFEE' CAKE
Categories Cake Coffee Mixer Dairy Breakfast Dessert Bake Prune Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 24
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Generously butter 10-inch (12-cup) tube pan. Sprinkle half of almonds into pan. Tilt to coat bottom and halfway up sides with nuts (do not tap out excess). Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl. Stir until coffee dissolves. Sift flour, baking powder, baking soda, cinnamon, salt and ground cloves into medium bowl.
- Using electric mixer, cream butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Mix in prunes and orange peel. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake until tester inserted into center of cake comes out clean, about 50 minutes. Cool 30 minutes in pan on rack. Turn cake out onto rack. Quickly turn upright onto platter and cool until just warm.
- For glaze:
- Combine brown sugar, butter and cream in heavy small saucepan. Stir over medium-high heat until butter melts. Boil 2 minutes. Mix in instant coffee granules. Cool slightly. Drizzle glaze over cake.
- Garnish cake with orange slices and cinnamon stick if desired and serve warm or at room temperature.
SHABBAT COFFEE CAKE WITH RED WINE-SOAKED PRUNES
Growing up, my favorite thing about Shabbat was the massive platters of cookies, pastries and cakes that would be put out at synagogue after the Friday evening service for the Oneg Shabbat. Oneg Shabbat means the joy of Shabbat. It's all about celebrating and, simply put, happiness; as a child (and now adult) with an insatiable sweet tooth, this spread of sweets was absolutely pure joy and happiness for me. I'd race out of the sanctuary the moment services ended and into the reception room, being one of the first to grab a paper plate and pile it high with one of each. I'd gravitate towards anything with jam, chocolate, powdered sugar and, of course, the little squares of coffee cake, each in its own little paper cup, with a thick layer of streusel on top. As is common in Jewish baking, there was always an abundance of prune-filled cookies and cakes, which at the time I avoided, but as an adult I've come to adore. They have a deep sweetness and a satisfying jammy quality, making them an ideal filling for all kinds of baked goods. In my nostalgic coffee cake, they're first cooked in red wine, another important symbol of Shabbat, and then used to create a jammy ribbon through the middle, revealed with the first slice. Enjoy this coffee cake anytime you need something sweet, nostalgic and joyful, for Shabbat, or not. I love the leftovers with a strong cup of coffee for an indulgent weekend breakfast.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you're ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.)
- For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake.
- For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside.
- In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside.
- In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don't want to overmix it.
- Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It's great drizzled on fruit or ice cream. Roughly chop the prunes and set aside.
- Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer.
- Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes.
- Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving.
- Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom!
SPICED PRUNES
Steps:
- In a saucepan over medium heat, combine the plums, water, cinnamon, cloves and ginger; bring to a boil. Remove from the heat; cover and let stand until cool. Stir in lemon juice. Store, covered, in the refrigerator.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 1g protein.
BIT OF SPICE PRUNE CAKE
Make and share this Bit of Spice Prune Cake recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Mix ingredients all together.
- Pour into 13 x 9-inch greased pan.
- Bake at 350°F for approximately 40 - 45 minutes. Check very carefully. My mom didn't put down the time in the oven.
- While cake is cooking, put ingredients for topping in pan. Bring to a boil.
- While cake is still hot, pierce the top with a fork.
- Spoon topping over cake until it is absorbed.
Nutrition Facts : Calories 249.4, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 214.4, Carbohydrate 34.2, Fiber 0.9, Sugar 24.4, Protein 2.5
ALMOND PRUNE CAKE
With softened prunes and without flour this moist, healthy prune cake is deliciously chewy and flavorful.
Provided by Laka
Categories Dessert
Time 40m
Yield 12 pieces
Number Of Ingredients 10
Steps:
- In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.
- Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.
- Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
- Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
- Add the prune mixture and stir until all the ingredients are well combined.
- Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 180.4, Fat 9.7, SaturatedFat 1.1, Cholesterol 46.5, Sodium 47.5, Carbohydrate 20.3, Fiber 3.5, Sugar 11.4, Protein 5.3
SPICED PRUNE CAKE
The recipe for this moist, dense, and not-too-sweet cake -- a slice is perfect for an afternoon snack -- comes from Jean Josephson of Portland, Oregon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside.
- Bring a small saucepan of water to a boil; remove from heat, and add prunes. Cover, and let soak 10 minutes. Drain prunes and finely chop; set aside.
- Meanwhile, in a large bowl, whisk together flour, granulated sugar, cinnamon, cloves, nutmeg, salt, and baking soda; set aside. In a medium bowl, whisk together oil, buttermilk, and eggs. Add oil mixture to flour mixture; mix just until combined. Stir in prunes and nuts.
- Spoon batter into prepared pan, and bake until a toothpick inserted in center of cake comes out clean and the cake has pulled away completely from sides of the pan, 1 hour and 45 minutes to 2 hours.
- Immediately invert onto a cooling rack; let cool completely. Dust with confectioners' sugar, if desired.
More about "spiced prune almond coffee cake food"
PRUNE COFFEE CAKE RECIPE ON FOOD52
From food52.com
Reviews 29Category BreakfastServings 8-10
PRUNE ALMOND BUTTER CUPS + WONKYWONDERFUL
From wonkywonderful.com
SPICED PRUNE COFFEE CAKE | BAKING THE GOODS
From bakingthegoods.com
Reviews 2Category BreakfastCuisine Coffee CakeTotal Time 1 hr 15 mins
37 ALMOND FLOUR RECIPES FOR DESSERTS AND GLUTEN-FREE BAKES
From epicurious.com
SPICED PRUNE-ALMOND "COFFEE" CAKE RECIPE - COOKING INDEX
From cookingindex.com
HUMMINGBIRD-PRUNE COFFEE CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
ALMOND FLOUR APPLE COFFEE CAKE - COTTER CRUNCH
From cottercrunch.com
SPICED PRUNE-ALMOND "COFFEE" CAKE - BIGOVEN
From bigoven.com
SPICED PRUNE-ALMOND “COFFEE” CAKE - BALTIMORE STYLE
From baltimorestyle.com
SPICED PRUNE-ALMOND "COFFEE" CAKE - BAKING RECIPES ONLINE
From bakingrecipesonline.com
SPICED PRUNE-ALMOND "COFFEE" CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
PRUNE JUICE CAKE WITH ALMONDS AND CHOCOLATE CHIPS - STUFFED …
From stuffedatthegills.ca
SPICED PRUNE CAKE WITH CREAM CHEESE ICING RECIPE - SERIOUS EATS
From seriouseats.com
ALMOND CRUMBLE COFFEE CAKE - CALIFORNIA PRUNES
From californiaprunes.org
SPICED PRUNE ALMOND CAKE - SPICE CHRONICLES
From spicechronicles.com
ALMOND CRUMBLE COFFEE CAKE WITH PRUNES - CALIFORNIA PRUNES
From californiaprunes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love