Prune and Armagnac Cake Recipe

Name: Prune and Armagnac Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup prunes pitted, quartered, 1/2 cup armagnac, 1/2 cup cornmeal plus more for preparing pan, 1/4 cup flour, all-purpose, and more.

Yes, Prune and Armagnac Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Prune and Armagnac Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions