Danish Apple and Prune Cake
Delight in the rustic charm of a **Danish Apple and Prune Cake**, a moist and spiced dessert that marries the natural sweetness of apples and prunes with the warm aroma of cinnamon and nutmeg. This easy-to-make cake features a tender crumb thanks to the perfect balance of butter, milk, and fluffy flour, while the addition of lemon juice enhances the fruity brightness of the apples and prunes. Baked to golden perfection in a springform pan, this dessert is ideal for cozy afternoons or special gatherings. Garnish with a delicate dusting of powdered sugar, and serve with a dollop of whipped cream or vanilla ice cream for a truly irresistible treat. Perfect for fall or holiday baking, this cake will charm your kitchen and your taste buds alike!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 300 grams Apples, peeled, cored, and chopped
- 100 grams Prunes, chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 23 cm (9-inch) round springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
In a small bowl, toss the chopped apples and prunes with the lemon juice to prevent browning.
Gently fold the apples and prunes into the batter until evenly distributed.
Pour the batter into the prepared springform pan and spread it evenly. Smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then release the sides of the springform pan and transfer the cake to a wire rack to cool completely.
Optionally, dust the top of the cooled cake with powdered sugar before serving.
Serve slices of Danish Apple and Prune Cake with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 35.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
