Indulge your senses with a slice of our delightful Prune Sour Cream Coffee Cake, a perfect blend of moistness and rich flavor that’s bound to make your taste buds dance! This American classic combines the tangy goodness of sour cream with the natural sweetness of prunes, creating a cake that is not only delicious but also surprisingly easy to make. Whether you're hosting a brunch, looking for a cozy dessert, or simply craving a sweet treat with your afternoon coffee, this recipe is sure to impress. Get ready to uncover the secrets to baking a cake that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pitted prunes, chopped
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Chop the pitted prunes into small, uniform pieces. If using walnuts, roughly chop them as well.
- Gently fold the chopped prunes into the batter. If desired, reserve a small portion for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. If using walnuts, sprinkle them on top of the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into wedges or squares and serve. Optional: dust with powdered sugar or drizzle with a light glaze.
Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature before starting. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture, so keep it gentle!
- Chop Prunes Uniformly: For even distribution throughout the cake, chop your pitted prunes into small, uniform pieces. This will enhance the flavor in every bite.
- Optional Walnut Topping: If you enjoy a bit of crunch, consider adding walnuts on top of the batter before baking. They add a lovely texture and nutty flavor that complements the sweetness of the prunes.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean with a few moist crumbs for the perfect bake.
- Cooling Time: Allow your cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart and ensures a beautiful presentation.
- Serving Suggestions: Dust with powdered sugar or drizzle with a light glaze for an elegant finish that makes this cake even more irresistible!
Nutrition Facts
Calories: 330kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
