Spices, chocolate, and prune swirl through this moist sour cream cake.Plus: More Dessert Recipes and Tips

Andrew Schloss
June 1996

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Recipe Summary

Yield:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The coffee cake can be wrapped and refrigerated for up to 5 days.

Notes

Prune puree, also called prune pastry filling or lekvar, is available at most supermarkets.

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