- 2 sticks unsalted butter
- 1 tablespoon finely grated orange zest
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 cups sour cream
- 3 large eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/2 cup prune puree (see Note)
- 1 tablespoon cinnamon
- 2 tablespoons cocoa powder
- 1/2 cup chopped walnuts
- Preheat the oven to 350°. Grease a heavy nonstick 10-inch Bundt pan. In a large saucepan, melt the butter over moderate heat, adding the orange zest halfway through. Remove from the heat.
- Using a wooden spoon, stir in the sugar, vanilla, salt, sour cream and eggs until smooth. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers; mix in. Vigorously mix in the flour. Spoon the prune puree over the batter; sprinkle the cinnamon, cocoa and walnuts evenly on top. Swirl in these ingredients.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a tester inserted in the center comes out with a crumb or two clinging to it. Let the cake cool in its pan on a rack for 10 minutes; then invert it onto the rack and let cool completely.
The coffee cake can be wrapped and refrigerated for up to 5 days.
Prune puree, also called prune pastry filling or lekvar, is available at most supermarkets.