Prune & Armagnac Cake

Combine prunes and Armagnac (or Cognac) in a small bowl and let stand for 2 hours, stirring occasionally. Drain, reserving the liquid.

Preheat oven to 350 degrees F. Coat a 8-inch round cake pan with cooking spray. Line the bottom of the pan with a circle of parchment or wax paper. Coat the paper with cooking spray and dust the pan with cornmeal, shaking out excess.

Combine cornmeal, flour, baking powder and salt in a medium bowl. Whisk together sugar, oil and butter in a large mixing bowl until well combined. Add egg and egg white, whisking until just combined. Stir in yogurt, vanilla and 1 tablespoon of the prune soaking liquid. Fold in the dry ingredients until just combined. Pour the batter into the prepared pan and scatter the reserved prunes over the top. Bake until the cake is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the cake on a rack for 10 minutes.

Invert the cake, peel off paper, and place right-side up on a serving plate. Brush the top of the cake with the remaining prune soaking liquid and serve warm.