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Spiced Prune Coffee Cake with Walnut Streusel and Apple Cider Glaze Recipe

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4 from 83 reviews

  • Author: Amina
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings

Description

This Spiced Prune Coffee Cake is a delightful treat that combines a moist cake layered with a smooth prune puree filling and topped with a crunchy spiced walnut streusel. Flavored with warm spices like cinnamon, ginger, and cloves, and finished with a sweet spiced apple cider glaze, it’s perfect for serving alongside your morning coffee or as a cozy dessert.

Ingredients

Prune Puree Filling

  • 16 ounces whole pitted prunes (about 2 1/2 cups)
  • 1 1/2 cups spiced apple cider
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt

Streusel Topping

  • 1 1/4 cups all purpose flour
  • 3/4 cup brown sugar (lightly packed)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 cup walnuts (roughly chopped)
  • 8 tablespoons unsalted butter (cold and cut into 1/4″ cubes)

Cake Batter

  • 3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 3/4 cup unsalted butter (melted and cooled)
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1/2 cup spiced apple cider

Glaze

  • 1 cup powdered sugar (sifted)
  • 1 1/2 – 2 tablespoons spiced apple cider

Instructions

  1. Prune Puree Filling: Combine the pitted prunes, spiced apple cider, ground cinnamon, ginger, cloves, and salt in a blender or food processor. Blend until smooth to create about 2 to 2 1/2 cups of prune puree. Set aside.
  2. Streusel Topping: In a mixing bowl, whisk together the flour, brown sugar, cinnamon, ginger, cloves, and salt. Add the cold, cubed butter and use a pastry blender or your fingers to combine the ingredients until the mixture is crumbly. Stir in the chopped walnuts. Chill the streusel in the refrigerator or freezer while preparing the cake batter.
  3. Prepare Cake Pan and Oven: Preheat the oven to 350°F (175°C). Line a 9″ x 13″ baking pan with parchment paper or lightly grease and dust it with flour or granulated sugar to prevent sticking and add slight sweetness.
  4. Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
  5. Wet Ingredients: In another bowl, lightly beat the eggs. Whisk in the melted and cooled butter, spiced apple cider, and vanilla extract until fully combined.
  6. Combine Batter: Pour the wet mixture into the well of the dry ingredients. Mix gently until combined. Spoon in the sour cream and fold it in carefully, scraping the bottom and sides of the bowl, taking care not to over-mix; it’s okay if some floury patches remain.
  7. Assemble Cake Layers: Pour half of the cake batter into the prepared pan and spread it evenly using an offset spatula. Carefully spread the prune puree evenly over the batter. Top with the remaining batter and spread it evenly again. Finish by sprinkling the chilled streusel topping uniformly over the surface.
  8. Bake the Cake: Bake for 65 to 75 minutes, rotating the pan halfway through baking for even cooking. The streusel should become warm and golden brown, and a skewer inserted into the center should come out clean. If the top browns too quickly, cover loosely with foil for the remaining bake time.
  9. Cool the Cake: Allow the cake to cool in the pan for 30 to 45 minutes. Then, lift the cake out using the parchment paper and transfer it to a wire rack to cool for an additional 30 to 45 minutes.
  10. Prepare the Glaze: While the cake cools, whisk the sifted powdered sugar with spiced apple cider until smooth and flowing in a thick ribbon. Drizzle the glaze evenly over the top of the cooled cake and let it set for a few minutes.
  11. Serve: Cut the coffee cake into 12 large pieces or 16 smaller pieces. Serve with hot coffee for a perfect companion.

Notes

  • Using granulated sugar to dust the pan instead of flour gives extra sweetness and helps with easy release.
  • Chilling the streusel topping before baking helps it stay crumbly and prevents melting too quickly.
  • If using a different size pan, adjust baking time accordingly and check doneness by skewer test.
  • The prune puree filling is essential for moisture and fruit flavor, do not skip or substitute without adjusting liquid.
  • Allow the cake to cool completely before glazing to prevent melting the glaze.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/spiced-prune-coffee-cake-with-walnut-streusel-and-apple-cider-glaze-recipe/