Recipe By : Eating Well Jan/Feb 1994, p.56
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup pitted prunes -- quartered
1/2 Cup Armagnac or Cognac
1/2 cornmeal -- plus more for
preparing pan
1/4 Cup all-purpose white flour
1 Teaspoon baking powder
1 Pinch salt
1/2 Cup sugar
2 Tablespoons vegetable oil
1 Tablespoon butter -- softened
1 Large egg
1 Large egg white
1/4 Cup nonfat plain yogurt
2 Teaspoons pure vanilla extract
Combine prunes and Armagnac in a small bowl and macerate (soak) for 2
hours, stirring occasionally. Drain, reserving the liquid.
Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray
with nonstick cooking spray. Line the bottom of the pan with a circle of
parchment or wax paper. Lightly oil or spray the paper and dust the pan
with cornmeal, shaking out the excess.
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
In a large mixing bowl, whisk together sugar, oil, butter until well
combined. Add egg and egg white, whisking until just combined. Stir in
yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid. (Set
aside the remainder for brushing the top of the cake.) Fold in the dry
ingredients until just combined. Pour the batter into the prepared pan and
scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or
until the cake is golden and a toothpick inserted in the center comes out
clean.
Cool on a rack 10 minutes. Invert the cake, peel off the paper, and place
right-side up on a serving plate. (The cake can be cooled, wrapped in
plastic and refrigerated for up to 2 days. Warm for 10 minutes at 350
degrees before serving.) Brush the top of the cake with the remaining prune
soaking liquid and serve warm.
Per Serving:
232 calories; 3g protein; 6g fat; 35g carbohydrates; 79mg sodium; 31mg
cholesterol.
