Are you looking for a unique and incredibly moist cake recipe that's surprisingly easy to make? Look no further! This prune cake recipe with buttermilk is a delightful twist on a classic, perfect for afternoon tea, a special occasion, or simply a comforting treat on a weeknight. The buttermilk adds incredible tenderness, while the prunes bring a delightful sweetness and richness that will leave you wanting more. This recipe is a perfect example of homemade cooking at its finest, resulting in a delicious dish that’s both satisfying and easy to create. It's one of those best recipes you'll want to keep coming back to!
Ingredients:
- 1 cup pitted prunes, finely chopped
- 1 cup boiling water
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
Instructions:
Step 1: Prepare the Prunes
In a medium bowl, combine the chopped prunes and boiling water. Let it sit for at least 15 minutes to allow the prunes to plump up and soften. This step is crucial for a moist cake!
Step 2: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake will release easily after baking.
Step 3: Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This combines all the dry ingredients evenly.
Step 4: Cream Butter and Sugar
In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step. This creates air and incorporates the sugar evenly.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
Step 7: Add Prunes and Nuts (Optional)
Gently fold in the drained prunes (reserve about ¼ cup of the soaking liquid if you want a moister cake; add it at this stage) and the nuts (if using).
Step 8: Bake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar, if desired. Serve and enjoy this delicious healthy meal!
Tips for the Best Prune Cake:
- Don't skip the prune soaking: Soaking the prunes ensures they're soft and contribute to the cake's moisture.
- Room temperature ingredients: Using room temperature butter and eggs will help create a lighter and fluffier cake.
- Don't overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Check for doneness: Use a wooden skewer or toothpick to check if the cake is baked through.
Variations:
- Spice it up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm spiced prune cake.
- Citrus zest: Incorporate the zest of an orange or lemon for a bright and refreshing flavor.
- Chocolate chips: Fold in ½ cup of chocolate chips for a decadent chocolate prune cake.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and serving size. For a precise calculation, use a nutrition calculator with your exact ingredients. However, this cake generally provides a good source of fiber from the prunes and a moderate amount of carbohydrates and fat.
This easy prune cake recipe with buttermilk is a guaranteed crowd-pleaser, perfect for any occasion. It's a simple yet delicious quick dinner idea or a delightful dessert. Give it a try and experience the joy of homemade cooking!