- Yields: 1 (9-inch) cake
- Serves: 12
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each of 12 servings
- 270 cal
- 10g fat (6g sat)
- 60mg chol
- 50mg sodium
- 39g carb
- 2g fiber
- 24g sugars
- 3g protein
Ingredients
- 1 cup white sugar, divided
- 1 1/2 cups sweet white wine
- 1 (2-inch) cinnamon stick
- 3 (1-inch) strips orange zest
- 1/4 pound pitted prunes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- 9 tablespoons butter, divided
- 2 eggs
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup light brown sugar
Directions
Preheat oven to 350° F.
In a small saucepan, combine 1/4 cup white sugar, wine, cinnamon stick, orange strips and prunes. Simmer over low heat until prunes are plump and tender, about 20 minutes. Remove prunes with a slotted spoon and let cool.
Mix flour, baking powder, cinnamon and salt in a bowl. Beat together 6 tablespoons butter and remaining white sugar until creamy. Add eggs, one at a time, beating until fluffy. Stir in zest and extract. Add dry ingredients alternately with buttermilk, mixing until just blended.
Melt remaining butter and brown sugar in the bottom of a 9-inch cast-iron skillet over medium heat, stirring to dissolve. Carefully arrange prunes in a single layer in skillet; spoon cake batter over fruit.
Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool for 15 minutes then carefully invert cake onto a flat plate.
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