Prune Cake with Buttermilk Topping |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Ingredients:
2 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
2 cups sugar |
1 cup vegetable oil |
1 cup buttermilk |
1 teaspoon vanilla extract |
3 eggs |
2 cup seedless prunes, cut in quarters |
1 cup chopped walnuts |
1/3 cup sugar |
1/3 cup buttermilk |
2 tablespoons unsalted butter |
1/4 teaspoon baking soda |
juice of 1/2 lemon |
Directions:
1. Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
2. Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.
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