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Orange Prune Coffee Cake
The first time I made this,(in the 50’s) I sliced into it a couple hours after making it, I thought it was awful. Several days later, some friends stopped by and it was the only thing I had to serve with coffee.
It had been standing in a plastic bread keeper, at room temp for about 4 days. At this point it was delicious. Thus it’s been a standard of mine ever since.
1 tablespoon baking powder
1 teaspoon salt
2 1/2 cups, plus 3 tablespoons flour, divided
3/4 cups sugar
1/4 cup brown sugar
1 egg, well beaten,
1 small orange, ground, peel and pulp
1 cup prunes, cooked and chopped
1/4 teaspoon cinnamon
1 tablespoon dark molasses
1/3 cup milk
1/4 cup, plus 1 tablespoon butter melted, divided
Preheat oven to 350 F
Grease and flour 9x5x3 loaf pan.
Sift or whisk together, 1 1/2 cups flour, 3/4 cup sugar, the baking powder and salt.
Combine, egg, 3/4 cup ground orange rind and pulp. (if necessary add water to make 3/4 cup) milk and 1/4 cup melted butter.
Stir in dry ingredients and blend thoroughly.
Combine prunes with molasses, 2 tablespoons flour, and cinnamon
Add to half of orange batter and blend well.
Spoon light and dark batter alternately into well greased and floured pan.
Combine 1 tablespoon flour, 1/4 cup brown sugar, a tablespoon melted butter. Sprinkle over top of batter. Allow to stand in pan for 20 minutes before baking.
Bake for 55 to 60 minutes.
Cool thoroughly.
Best if wrapped and kept at room temperature for about 4 days.
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