Prune-Cinnamon Swirl Loaf Cake
 
Makes 1 (9x5-inch) cake
Ingredients
  • Batter:
  • 3 ounces (85 grams) roughly chopped California Prunes (about ½ cup)
  • ½ cup (120 grams) boiling water (see Note)
  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • 2½ teaspoons (12.5 grams) baking powder
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ¾ cup (180 grams) sour cream, room temperature
  • ¼ cup (60 grams) water, room temperature
  • ¼ cup (56 grams) vegetable oil
  • 1 large egg (50 grams), room temperature and lightly beaten
  • 2 teaspoons (12 grams) vanilla bean paste
  • Filling:
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • 2 teaspoons (4 grams) ground cinnamon
  • ⅛ teaspoon kosher salt
  • ½ cup (92 grams) very finely chopped California Prunes (¼ to ⅛ inch)
  • 2 tablespoons (14 grams) finely chopped pecans
  • Topping:
  • 3 tablespoons (36 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ⅛ teaspoon kosher salt
  • ¼ cup (28 grams) chopped pecans
Instructions
  1. Preheat oven to 325°F (170°C). Spray a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. For batter: In a medium heatproof bowl, place prunes in an even layer; add ½ cup (120 grams) boiling water so prunes are just submerged. Let stand for 15 minutes.
  3. In the work bowl of a food processor, pulse prune mixture until a paste forms, stopping to scrape sides of bowl. (It’s OK if some prune flecks remain. You should have about ⅔ cup or around 189 grams purée.)
  4. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Add prune purée, sour cream, ¼ cup (60 grams) room temperature water, oil, egg, and vanilla bean paste, stirring until combined. Spread half of batter in prepared pan.
  5. For filling: In a small bowl, stir together brown sugar, cinnamon, and salt; sprinkle on top of batter in pan, leaving a ⅛- to ¼-inch border, layering and leveling mixture as needed. (It will be a generous layer). Top with prunes and pecans. (It’s OK if some prunes and pecans touch sides of pan.) Dollop remaining batter evenly on top of filling, and spread into an even layer.
  6. For topping: In a small bowl, stir together granulated sugar, cinnamon, and salt. Using a butter knife and working from short side to short side of pan, swirl batter with a rounded zigzag motion, moving from long side to long side, making sure to gently reach knife to bottom of pan. Tap pan on a kitchen towel-lined counter to help spread batter into an even layer; use a small offset spatula to bring batter back toward edges of pan, if necessary. Sprinkle sugar mixture and pecans on top of batter.
  7. Bake for 40 minutes. Rotate pan; bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C), 25 to 30 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Notes
Note: For best accuracy, bring water to a boil then measure out the ½ cup (120 grams) needed for recipe.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/prune-cinnamon-swirl-loaf-cake/