Lemon Prune Coffee Cake

Instructions

Preheat the oven to 325F (160C)  Butter a 9-in. (23-cm) spring-form pan. Line the bottom with parchment paper and butter the paper.

To make the topping, mix together the butter, sugar, pecans, flour, and salt until a crumbly mixture forms.

To make the cake, zest the lemon to make about 1 tablespoon zest. Halve the lemon and squeeze the juice over the diced prunes; soak for 5 minutes, then drain if any liquid is left.

In a medium bowl, whisk together the zest, prune puree, eggs, buttermilk, and vanilla until nearly smooth.

In a stand mixer with the paddle attachment, mix flour, sugar, baking powder, cinnamon, and salt briefly. Add butter and half the puree mixture and mix on low speed until the ingredients just come together. Increase the speed to medium and mix for 1 minute or until the batter is lighter in color. Add the remaining puree mixture and mix on low speed until everything is evenly incorporated. Gently stir in soaked prunes.

Pour the batter into the prepared pan. Sprinkle half the topping on the batter, patting it lightly so it adheres to the surface.

Bake for 40 minutes. Add the remaining topping and bake for another 10-15 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely before unmolding.