1 c Pitted prunes; quartered
1/2 c Armagnac or Cognac
1/2 Cornmeal; plus more for
Preparing pan
1/4 c All-purpose white flour
1 ts Baking powder
1 pn Salt
1/2 c Sugar
2 tb Vegetable oil
1 tb Butter; softened
1 lg Egg
1 lg Egg white
1/4 c Nonfat plain yogurt
2 ts 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.
Yields
12 Servings