Prune Coffee Cake
A moist and flavorful prune coffee cake featuring sweet prunes, cinnamon, and nuts, perfect for breakfast or dessert and loved by those who enjoy fruity, nutty baked treats.
Ingredients
Instructions
- Cut prunes into pieces, discarding pits and set aside.
- Cream margarine and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, toss flour, baking powder, and salt together.
- Gradually add the dry ingredients to the creamed mixture, alternating with vanilla, almond extract, and milk, beginning and ending with the dry ingredients.
- Fold in the chopped prunes to distribute evenly into the batter.
- Pour the batter into a greased baking pan.
- Sprinkle with brown sugar, cinnamon, and nuts on top.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsweetened applesauce. This will also reduce the fat content. You can use other dried fruits like apricots or raisins in place of prunes if desired. If you prefer a nut-free version, simply omit the nuts or replace them with seeds.
Serving Suggestions
This prune coffee cake is delightful served warm with a sprinkle of powdered sugar on top. Pair it with a cup of coffee or tea for a cozy breakfast or afternoon snack. It also complements a fresh fruit salad or yogurt, making it a versatile option for any meal. For more delicious ideas, browse more American recipes.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Coffee Cake contains roughly 423 calories, with 3g protein, 91g carbohydrates, and 3g fat. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
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 make this coffee cake ahead of time?
Yes, you can prepare the batter a day in advance. Simply store it in the fridge and bake it fresh right before serving. This makes it perfect for gatherings or brunches, as it can be enjoyed warm out of the oven.
Can I freeze the prune coffee cake?
Absolutely! After baking, allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving, and warm it slightly in the oven for the best texture.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana for a vegan option. Alternatively, a flaxseed meal mixture can be used, combining one tablespoon of flaxseed meal with three tablespoons of water, letting it sit for a few minutes until it thickens.
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).