Hummingbird-Prune Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • Topping:
  • ⅓ cup (42 grams) all-purpose flour
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup (57 grams) unsalted butter, melted and cooled for 10 minutes
  • ¼ teaspoon (1 gram) vanilla extract
  • ½ cup (57 grams) chopped raw pecans
  • Batter:
  • 4 ounces (113 grams) roughly chopped prunes (about ½ cup lightly packed)
  • ⅓ cup (80 grams) boiling water (see Note)
  • ½ cup (122 grams) drained crushed pineapple
  • ½ cup (114 grams) mashed ripe banana
  • ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 1 large egg (50 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1¾ teaspoons (8.75 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ cup (55 grams) lightly packed ¼-inch-chopped prunes
  • ¼ cup (28 grams) finely chopped toasted pecans
  • Cream Cheese Glaze (recipe follows) (optional)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. For topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add melted butter and vanilla; stir until well combined. Stir in pecans. Set aside until ready to use.
  3. For batter: In a medium heatproof bowl, place roughly chopped prunes; pour in ⅓ cup (80 grams) boiling water, pressing down prunes until mostly submerged. Let stand for 15 minutes.
  4. In the work bowl of a food processor, pulse prune mixture until a paste forms. (It’s OK if flecks of prune remain.)
  5. In a large bowl, whisk together prune paste, pineapple, banana, melted butter, brown sugar, egg, and vanilla.
  6. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually stir flour mixture into prune mixture just until barely combined. Fold in ¼-inch-chopped prunes and pecans until combined. Spread batter in prepared pan; crumble topping evenly over batter as desired.
  7. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. (Topping may look a bit buttery; this will absorb into cake while cooling.) Let cool in pan on a wire rack for 10 minutes. Remove sides of pan; let cool completely on pan base on a wire rack.
  8. Spoon Cream Cheese Glaze (if using) into a pastry bag; cut a ¼-inch opening in tip, and drizzle over cake just before serving.
Notes
For best accuracy, bring water to a boil before measuring out and using in this recipe.
Recipe by Bake from Scratch at https://bakefromscratch.com/hummingbird-prune-coffee-cake/