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1
Combine prunes and Armagnac in a small bowl and macerate (soak) for 2 hours, stirring occasionally.
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2
Drain, reserving the liquid.
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3
Preheat oven to 350F (180C).
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4
Lightly oil an 8-inch round cake pan or spray with nonstick cooking spray.
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5
Line the bottom of the pan with a circle of parchment or wax paper.
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6
Lightly oil or spray the paper and dust the pan with cornmeal, shaking out the excess.
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7
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
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8
In a large mixing bowl, whisk together sugar, oil, butter until well combined.
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9
Add egg and egg white, whisking until just combined.
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10
Stir in yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid.
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11
(Set aside the remainder for brushing the top of the cake.)
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12
Fold in the dry ingredients until just combined.
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13
Pour the batter into the prepared pan and scatter the reserved prunes over the top.
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14
Bake for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
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15
Cool on a rack 10 minutes.
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16
Invert the cake, peel off the paper, and place right-side up on a serving plate.
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17
(The cake can be cooled, wrapped in plastic and refrigerated for up to 2 days.
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18
Warm for 10 minutes at 350F (180C) before serving.)
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19
Brush the top of the cake with the remaining prune soaking liquid and serve warm.
