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prunes pitted armagnac cornmeal flour baking powder salt sugar vegetable oil butter eggs egg whites yogurt vanilla
Viewed: 55 - Published at: 6 years agoIngredients
- 1 cup prunes pitted, quartered
- 1/2 cup armagnac
- 1/2 cup cornmeal plus more for preparing pan
- 1/4 cup flour, all-purpose
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup sugar
- 2 tablespoons vegetable oil
- 1 tablespoon butter softened
- 1 large eggs
- 1 large egg whites
- 1/4 cup yogurt, non-fat plain
- 2 Teaspoons vanilla extract pure
Method
- Combine prunes and Armagnac in a small bowl and macerate (soak) for 2 hours, stirring occasionally.
- Drain, reserving the liquid.
- Preheat oven to 350F (180C).
- Lightly oil an 8-inch round cake pan or spray with nonstick cooking spray.
- Line the bottom of the pan with a circle of parchment or wax paper.
- Lightly oil or spray the paper and dust the pan with cornmeal, shaking out the excess.
- In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
- In a large mixing bowl, whisk together sugar, oil, butter until well combined.
- Add egg and egg white, whisking until just combined.
- Stir in yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid.
- (Set aside the remainder for brushing the top of the cake.)
- Fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and scatter the reserved prunes over the top.
- Bake for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool on a rack 10 minutes.
- Invert the cake, peel off the paper, and place right-side up on a serving plate.
- (The cake can be cooled, wrapped in plastic and refrigerated for up to 2 days.
- Warm for 10 minutes at 350F (180C) before serving.)
- Brush the top of the cake with the remaining prune soaking liquid and serve warm.
