Description
Spiced Prune Coffee Cake made with tangy sour cream and cider infused cake hugs around a jammy, spiced prune filling topped with a crunchy spicy walnut crumble finished with a drizzle of icing.
Ingredients
Units
PRUNE PUREE FILLING
- 16 ounces whole pitted prunes (- about 2 1/2 cups)
- 1 1/2 cups spiced apple cider
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
STREUSEL TOPPING
- 8 tablespoons unsalted butter (- cold and cut into 1/4" cubes)
- 1 1/4 cups all purpose flour
- 3/4 cup brown sugar (- lightly packed)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1 cup walnuts (- roughly chopped)
COFFEE CAKE
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 large eggs
- 3/4 cup unsalted butter (- melted and cooled)
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1/2 cup spiced apple cider
GLAZE
- 1 cup powdered sugar (- sifted)
- 1 1/2 -2 tablespoons spiced cider
Instructions
PRUNE PUREE FILLING
- Combine pitted prunes, spiced apple cider, cinnamon, ginger and cloves in a blender or food processor and blend until smooth. You should end up with about 2 - 2 1/2 cups. Set aside.
STREUSEL TOPPING
- Whisk the flour, brown sugar, spices and salt together in a mixing bowl. Add the cold, cubed butter and use a pastry blender or squish between your fingers to combine the ingredients until crumbly. Mix in chopped walnuts. Place in the fridge or freezer to chill while you prepare the cake.
COFFEE CAKE
- Preheat oven to 350°F. Line with parchment paper or lightly grease and flour or sugar a 9" x 13" baking pan. I like using granulated sugar in place of flour. It works like a charm and gives a teeny touch of extra sweetness to the bottom and sides of the cake.
- In a large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt together. Make a well in the center.
- In another mixing bowl, lightly beat the eggs and whisk in the melted and cooled butter, spiced apple cider, and vanilla.
- Pour the wet mixture into the well of the dry ingredients bowl and mix together. Spoon in the sour cream and fold into the mixutre, be sure to scrape around the bottom and sides of the bowl as you fold the ingredients together but be careful not to over-mix. It's fine if there are still some floury patches.
- In your prepared cake pan, pour half of the batter and use an offset spatula to spread in an even layer. Add the prune puree and use an offset spatula to gently spread in an even layer. Top with the remaining cake batter and spread in an even layer. Finish by sprinkling the streusel topping evenly over the top.
- Bake for 65-75 minutes, rotating the pan halfway through the bake time. The streusel should be a warm, golden brown and a skewer inserted into the center should come out clean. If it feels like the top is browning too much, cover with foil for the remainder of the bake.
- Allow to cool in the pan for 30-45 minutes, then use the parchment paper to carefully lift the cake from the pan and transfer to a cooling rack to finishing cooling for another 30-45 minutes.
GLAZE
- While the cake cools. Whisk the sifted powdered sugar with the spiced apple cider until smooth and it runs off the whisk in a thick flowing ribbon. Drizzle the glaze over the top of the cake and allow to set for a few minutes.
- Cut into 12 large pieces or 16 smaller pieces and serve with hot coffee, obviously.
Notes
*Cut into 16 slices or 12 large slices for great big coffee shop style coffee cake.
*This coffee cake reheats very well and tastes even better when served warm!
*This recipe can be made at half size by cutting the ingredients in half and baking in an 8" x 8" square baking pan. However, the bake time may be less, so be sure to watch the cake closely.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: coffee cake