Lemon Prune Coffee Cake
Pecan streusel adds texture and crunch to the top of this light coffee cake while prunes soaked in lemon juice brighten the flavor.
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Ingredients
- 57 g / 1/4 cup unsalted butter, melted
- 90 g / 1/2 cup brown sugar
- 90 g / 1/2 coarsely chopped pecans
- 45 g / 1/4 cup plus 1 tablespoon flour
- 2 g / 1/2 teaspoon salt
- 1 lemon
- 135 g / 1 cup Diced Prunes
- 75 g / 1/4 cup Dried Plum Puree
- 165 g / 3 large eggs
- 155 g / 2/3 cup buttermilk
- 5 g / 1 teaspoon vanilla extract
- 220 g / 1 3/4 cup plus 1 tablespoon flour
- 150 g / 3/4 cup brown sugar
- 12 g / 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 4 g / 1 teaspoons salt
- 57 g / 1/4 cup unsalted butter, at room temperature
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