This is the third recipe that I've made from "Cake Keeper Cakes" and is another winner! I've already tried a loaf cake, a round cake and now a bundt cake. They are all good. I'm glad that I've found this book at the local bookstore. I have never heard of Lauren Chattman before this, but I like simple cakes, and all 100 recipes in this book looks simple and good, so I decided to get this book as it was on sale, and keeping my fingers crossed that this will be a good book! Well, so far so good!
My new Wilton bundt pan sure makes baking easier. I'm on a bundt cake craze now! : )
This cake is tender, soft and moist and if you are like me, and do not like overly sweet cake, I would suggest to follow the measurement of 1 cup of brown sugar, but reduce the white sugar to only 1/3 cup, though the original calls for 1 cup of white sugar. I only use 1 cup of brown sugar and 1/3 cup of white sugar, and the sweetness is just right, it gets slightly sweeter the next day.
A slice of this cake is really good with a cup of warm spiced tea.
A bite into this cake, and you will taste the sweet tanginess of the prunes combines with the chocolaty nutty cake and the sweet lingering smell of the brandy. It tasted even better the next day, when the sweetness and flavours are more pronounced, especially the brandy, mmm, really good! Make this a day or two ahead, if you are serving it to guests, if it can last that long!
I'm wondering what I'll be baking next from this book, perhaps something from the "Snacking Cakes" chapter.
I'm sharing this with,
Sweets For A Saturday hosted by Sweet As Sugar Cookies
Sweet Tooth Friday hosted by Alli n Son
Bake With Bizzy 2 hosted by Bizzy B.Bakes
Potluck Sunday hosted by Mommy's Kitchen
Chocolate, Walnut and Prune Cake
(adapted from "Cake Keeper Cakes" by Lauren Chattman)
Serves 10 to 12
3/4 cup sour cream
1 teaspoon pure vanilla extract
1-1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar (I use 1/3 cup)
1 cup prunes, chopped
1 cup walnuts, toasted and coarsely chopped
1/3 cup Armagnac or brandy
- Preheat the oven to 325F. Grease a 12-cup Bundt pan and dust with flour.
- Combine the eggs, sour cream, and vanilla in a glass measuring cup and lightly beat. Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.
- Combine the butter and sugars in a mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
- Turn the mixture on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of a bowl after each addition. Mix in the prunes, walnuts, and Armagnac until just combined. Do not overmix.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan for about 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve.
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.