Sunsweet Prune Coffee Cake
(By Mega Ding Ding)
Sunsweet Prune Coffee Cake is a rich, moist cake that blends the bold taste of coffee with the natural sweetness of prunes. Perfect for coffee lovers looking for a unique twist!
Ingredients
Cake Ingredients:
- 150 g Sunsweet Amaz!n Prunes, coarsely chopped, dusted with flour
- 250 g butter
- 225 g icing sugar
- A pinch of salt
- 4 eggs
- 8 g instant coffee
- 230 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 60 g buttermilk (mix milk with 1 tsp lemon juice/vinegar, let sit until curdled)
- 1 tsp coffee paste
Frosting Ingredients:
- 100 g Sunsweet Amaz!n Prunes, finely chopped
- 400 g margarine
- 150 g shortening
- 150 g icing sugar
- Sweetened condensed milk to taste
Instructions
How to make the cake:
- Beat the butter and icing sugar on low speed.
- Increase to medium speed until light, pale, and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add instant coffee, sift in flour, baking powder, and baking soda. Mix until combined.
- Add buttermilk and coffee paste, mix briefly, then fold with a spatula.
- Add Sunsweet Amaz!n Prunes, fold gently.
- Divide batter into 3 baking pans lined with parchment paper (18 cm diameter). Tap lightly to release air bubbles.
- Bake at 170–160°C (338–320°F) for about 30–40 minutes until done.
- Cool cakes on a rack.
How to make the frosting:
- Beat all ingredients (except prunes) until smooth and light.
- Add burnt rum if desired, mix well.
- Take a portion, add the chopped prunes, and mix.
- Place one cake layer, spread the buttercream mixed with Sunsweet Amaz!n Prunes, stack with the next cake, and repeat.
- Cover the entire cake with frosting and decorate as desired.
