{{ The recipe for this Weekend Coffee Cake Crumble and the post that goes with it was made in partnership with California Prunes! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}
Prunes are the new dates!!!
There, I said it. I’m glad I got that off my chest. Not too long ago there was a time when prunes didn’t even grace my cupboard. EVER! I was a date lover, through and through. It actually wasn’t until I visited my friend K.C.’S family farm last year that I truly began appreciating prunes and all they have to offer. I mean, when a friend says “Hey, we grow prune plums! Do you like prunes?” You sort of kind of have to give them a try, if for nothing else than to be supportive and polite. Right?!
How do you bake with prunes exactly?!
Over the last year I have cooked and baked my way through pounds and pounds of prunes and I’ve found 2 easy ways to prepare them so that they can easily blend in to almost any baking recipe.
Dice & Soak method
This is the method for preparing prunes for baking that we use when making this coffee cake recipe and honestly it is the method that I use the most! All you have to do is finely dice the amount of prunes you want to include in your recipe. For this small batch coffee cake recipe we only used 5 prunes. Then pour boiling hot water over the prunes and allow them to soak for 15-20 minutes then drain completely.
I have found that the prunes will absorb a lot of water, so the draining step is super important. Simply pour the water and prunes into a strainer and then set the strainer back over the bowl you soaked the prunes in. As you complete the rest of the steps in the recipe the water will all drain out.
Prune purée method
Ok, this is more of a recipe than a method, but if you are looking to replace the oil and/or sugar in a recipe this is the way to go!
8 ounces pitted prunes + 1/4 cup hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until a paste consistency forms, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks.
Honestly, I was pretty sure I was a prune hater for life!
But, over the course of the last 6 months and with the help of delicious treats like this coffee cake recipe I have found myself reaching for prunes over dates time and time again! Turns out not only do prunes taste great, but they also make an excellent sweetener in baked goods and they are so good for you its sort of crazy.
Prunes are rich in antioxidants!
Prunes are high in plant substances called polyphenols, which include the antioxidants that protect DNA against damage, decrease inflammation, and may help prevent cancer.
Blood Sugar Control
Because they are a low-glycemic food, prunes can help to maintain healthy healthy blood sugar levels.
Prunes are good for your bones too!
Prunes are an excellent source of brown, potassium, and Vitamin K which all are great for improving bone health!
I know what you’re thinking…..are all those prunes going to send you running to the bathroom?
Look, we all know that prunes are the OG “good for your gut” food, but I’m here to tell you that they’ve gotten a bad rap over the years. A daily serving of 3-5 prunes can really help support a healthy microbiome. If you are curious how many prunes it would take to over do it with your fiber intake it would be over 10 a day for the average adult!!! So, you can go ahead and eat all of the prune-laced slices of coffee cake that you want. WINNING!
Are you ready to explore baking with prunes?
Sometimes when I’m working with a “new to me” ingredient it can be intimidating to know where to start with flavor profiles. Prunes are a SUPER easy and forgiving pantry power ingredient to start implementing into your recipes. Prunes pair with all sorts of popular baking flavors like chocolate, orange, ginger, and vanilla.
Chocolate Covered Prune Fudge Cake
This decadent, fudgy chocolate cake is naturally sweetened and grain free, but your tastebuds will be none the wiser! Each bite is like a little slice of chocolatey heaven for your tastebuds!
The Most Delicious Snack Cake
This is seriously the most delicious snack cake recipe on the internet! At least, in my family’s opinions it is and trust me, we’ve done a lot of research over the years. This gluten free snack cake recipe calls for basic pantry ingredients, only needs one bowl to mix, and uses less sugar than traditional snack cake recipes thanks to the help of a top secret ingredient! Oh and did I mention that it also bakes in about half the time of other popular snack cake recipes because it is made in a loaf pan?
Chocolate Crepe Cake
Incredibly light, airy chocolate crepes are layered with a chocolate cream filling that is sure to win fans. The richly flavored chocolate crepe batter is made easily in the blender and looks deceptively difficult, but it’s actually so easy it’s ridiculous! I created this recipe for California Prunes and let me tell you it is a showstopper and it holds up for a few days in the fridge so leftovers are delicious too.
Old-Fashioned Prune Cake
Old-Fashioned Prune CakeI recently photographed this recipe for California Prunes and it sort of blew my mind! It’s a soft, prune-studded spice cake that is covered in a buttery-sweet glaze that soaks down into the cake keeping it moist and ultra tender.
If you’ve made our Weekend Coffee Cake Crumble recipe I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
PrintWeekend Coffee Cake Crumble
Don’t forget to rate the recipe and let me know what you think about our Weekend Coffee Cake Crumble recipe in the comments below, I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 6 1x
- Category: Dessert
- Method: Baked
- Cuisine: Dessert
- Diet: Gluten Free
Ingredients
Prune Layer
5 prunes, minced
boiling water to cover
Crumb topping
3 tablespoons dark brown sugar
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 kosher salt
4 tablespoons unsalted butter, melted
1/2 cup gluten free all purpose flour
Cake layer
1/2 cup gluten free all purpose flour
3/4 teaspoon baking powder
1/8 kosher salt
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla bean paste or extract
2 tablespoons sour cream
2 tablespoons milk
Instructions
Preheat the oven to 350°F and lightly spray a loaf pan with cooking spray then line with parchment paper.
In a small bowl, cover the minced prunes with boiling water for 15 minutes. Drain thoroughly and set aside.
Meanwhile, in another small bowl make the crumb topping. Whisk the brown sugar and granulated sugar together. Then add the cinnamon, ginger, and salt. Pour in the melted butter then mix until combined. Use a spoon to stir in the flour in 3 separate additions, until the flour is completely incorporated. It will seem like there is too much flour, but just keep working it and it will come together. Place in the refrigerator.
In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream together the granulated sugar and softened butter with an electric mixer until pale and fluffy. Add the egg and vanilla bean paste and beat until combined. Add the sour cream, incorporate completely. Lastly, incorporate the flour and the milk until completely combined and the batter is smooth.
Pour the batter into the prepared loaf pan spreading to the edges and soothing the top with a spatula. Sprinkle the soaked and drained prunes over the top of the batter evenly. Crumble the crumb topping over the top.
Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with only a few crumbs. Cool for 15 -20 minutes before removing from the pan. Slice and serve or store covered at room temperature for up to 3 days.
Keywords: gluten free baking, coffee cake, prunes, baking with prunes
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