Almond Crumble Coffee Cake with Prunes

The scent of cardamom and luscious California Prunes make this coffee cake a bit out of the ordinary. Vary the crunchy topping with walnuts or pecans, instead of almonds.

Makes: 9Prep Time: 15 minutesCook Time: 30 minutes
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INGREDIENTS

    • Coffee Cake:
    • 210g all-purpose flour
    • 113g sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground nutmeg
    • 158 ml milk
    • 57g  butter, melted
    • 1 egg
    • 1 teaspoon almond extract
    • 265g chopped California Prunes
    • Topping:
    • 56g sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons butter, softened
    • 2 tablespoons chopped almonds

    DIRECTIONS

    1. In small bowl, combine sugar, flour, cardamom and nutmeg.
    2. Add butter; mix with fork until mixture resembles coarse crumbs.
    3. Stir in almonds; set aside.
    4. Heat oven to 200ºC. In large bowl, combine flour, sugar, baking powder, salt, cardamom and nutmeg; set aside.
    5. In small bowl, whisk together milk, butter, egg and almond extract.
    6. Add to dry ingredients, mixing just until moistened. Stir in prunes.
    7. Pour batter into greased and floured 9-inch square baking pan, spreading evenly.
    8. Sprinkle with Topping.
    9. Bake for 25 to 30 minutes or until wooden pick inserted into centre comes out clean. Serve warm.

    AUTHOR

    Georgeanne Brennan

    NUTRITION FACTS

    CALORIES308
    PERCENTAGE CALORIES FROM FAT29
    TOTAL FAT10
    PROTEIN5
    SODIUM335
    CHOLESTEROL46
    CARBOHYDRATE46
    POTASSIUM279