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Ingredientes
- 3/4 c. whole unblanched almonds toasted, finely minced
- 1 c. buttermilk
- 2Â 1/2 Tbsp. instant coffee granules
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2Â 1/2 c. unbleached all purpose flour
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp grnd cinnamon
- 1 tsp salt
- 1/4 tsp grnd cloves
- 1 c. unsalted butter room temperature (2 sticks)
- 1 c. sugar
- 3 x extra-large Large eggs room temperature
- 1 c. pitted prunes coarsely minced (about 6 ounces)
- 1 Tbsp. grated orange peel
- 1/2 c. firmly packed dark brown sugar
- 1/4 c. unsalted butter (1/2 stick)
- 1/4 c. whipping cream
- 1 tsp instant coffee granules
- Â Â Orange slices (optional)
- Â Â Cinnamon stick (optional)
Direcciones
- For cake:Position rack in center of oven and preheat to 350F. Generously butter 10-inch (12-c.) tube pan. Sprinkle half of almonds into pan. Tilt to coat bottom and halfway up sides with nuts (don't tap out excess).
- Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl. Stir till coffee dissolves. Sift flour, baking pwdr, baking soda, cinnamon, salt and grnd cloves into medium bowl.
- Using electric mixer, cream butter and sugar in large bowl till light and fluffy. Add in Large eggs 1 at a time, beating well after each addition. Slowly fold in dry ingredients alternately with buttermilk mix, beginning and ending with dry ingredients. Fold in prunes and orange peel. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake till tester inserted into center of cake comes out clean, about 50 min. Cold 30 min in pan on rack. Turn cake out onto rack. Quickly turn upright onto platter and cold till just hot.
- For glaze:Combine brown sugar, butter and cream in heavy small saucepan. Stir over medium-high heat till butter melts. Boil 2 min. Fold in instant coffee granules. Cold slightly. Drizzle glaze over cake.
- Garnish cake with orange slices and cinnamon stick if you like and serve hot or possibly at room temperature.
- Serves 10.
