Prune Cake With Praline Topping
A moist, spiced prune cake with a crunchy praline topping, perfect for teatime gatherings or dessert. Rich flavors of cinnamon, nutmeg, and sweet prunes shine through.
Ingredients
Instructions
- Stir together flour, baking soda, cinnamon, nutmeg, allspice, and salt; set aside.
- In a large bowl, beat sugar, oil, and eggs at high speed until thoroughly mixed.
- Alternately stir in the flour mixture and buttermilk until just blended.
- Mix in vanilla extract.
- Gently fold in chopped, cooked prunes and pecans.
- Pour batter into a greased 13 x 9 x 2-inch pan.
- Bake in a preheated 325°F (160°C) oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack.
- Spread praline topping over the cooled cake.
- Cut into squares and serve.
Tips & Substitutions
For a lighter version, consider substituting half of the oil with applesauce, which works well in moist cakes. If you don't have buttermilk, you can make a quick substitute by mixing one cup of milk with a tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes. Experiment with adding different nuts or spices to customize the flavor. This cake is similar in texture to the Low-Fat Spice Layer Cake.
Serving Suggestions
This prune cake is delicious on its own but can be enhanced with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a complete meal, serve alongside a light salad or a slice of Zucchini Pie(Better Than Apple!) for a balanced lunch or brunch option.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To freeze, wrap individual pieces in plastic wrap and aluminum foil, placing them in a freezer-safe bag. Reheat slices in the microwave for about 15-20 seconds or enjoy them cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake With Praline Topping contains roughly 518 calories, with 9g protein, 57g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried prunes instead of cooked ones?
Yes, you can use dried prunes; just soak them in hot water for about 15 minutes to soften them before chopping and adding to the batter. This helps to maintain moisture in the cake, ensuring a tender texture.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure all other ingredients, like baking soda and spices, are gluten-free as well. This will still yield a delicious cake.
What can I substitute for pecans in the praline topping?
If you're not a fan of pecans or have allergies, you can substitute them with walnuts or almonds for the praline topping. Both nuts provide a wonderful crunch and flavor, complementing the sweetness of the cake beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).