Prune and armagnac cake

 
                          Prune And Armagnac Cake
 
 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. 
 
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