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This moist, rustic cake is full of plump prunes and rich Armagnac.

Source: EatingWell Magazine, January/February 1994


Recipe Summary

55 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Wrap the cake in plastic wrap and refrigerate for up to 2 days. Warm for 10 minutes at 350°F before serving.

Nutrition Facts

229 calories; protein 3.3g; carbohydrates 34.3g; dietary fiber 2.3g; sugars 13.4g; fat 6g; saturated fat 1.4g; cholesterol 27.2mg; vitamin a iu 480.1IU; vitamin c 0.7mg; folate 16.2mcg; calcium 42.8mg; iron 0.8mg; magnesium 12.7mg; potassium 192mg; sodium 110mg; thiamin 0.1mg.

1/2 starch, 1 fruit, 1 other carbohydrate, 1 fat