–CAKE–
3/4 c Whole unblanched almonds;
-toasted, finely
; chopped
1 c Buttermilk
2 1/2 tb Instant coffee granules
1 ts Vanilla extract
1/4 ts Almond extract
2 1/2 c Unbleached all purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1 ts Salt
1/4 ts Ground cloves
1 c Unsalted butter; room
-temperature (2
; sticks)
1 c Sugar
3 Extra-large eggs; room
-temperature
1 c Pitted prunes; coarsely
-chopped
; (about 6 ounces)
1 tb Grated orange peel
-GLAZE-
1/2 c Firmly packed dark brown
-sugar
1/4 c Unsalted butter; (1/2 stick)
1/4 c Whipping cream
1 ts Instant coffee granules
Orange slices; (optional)
Cinnamon stick; (optional)
For cake:
Position rack in center of oven and preheat to 350F. Generously butter
10-inch (12-cup) tube pan. Sprinkle half of almonds into pan. Tilt to coat
bottom and halfway up sides with nuts (do not tap out excess). Combine
buttermilk, instant coffee, vanilla and almond extracts in small bowl. Stir
until coffee dissolves. Sift flour, baking powder, baking soda, cinnamon,
salt and ground cloves into medium bowl.
Using electric mixer, cream butter and sugar in large bowl until light and
fluffy. Add eggs 1 at a time, beating well after each addition. Slowly mix
in dry ingredients alternately with buttermilk mixture, beginning and
ending with dry ingredients. Mix in prunes and orange peel. Pour batter
into prepared pan. Sprinkle with remaining almonds. Bake until tester
inserted into center of cake comes out clean, about 50 minutes. Cool 30
minutes in pan on rack. Turn cake out onto rack. Quickly turn upright onto
platter and cool until just warm.
For glaze:
Combine brown sugar, butter and cream in heavy small saucepan. Stir over
medium-high heat until butter melts. Boil 2 minutes. Mix in instant coffee
granules. Cool slightly. Drizzle glaze over cake.
Garnish cake with orange slices and cinnamon stick if desired and serve
warm or at room temperature.
Serves 10.
Yields
1 servings