Description

This warm spiced prune coffee cake is soft, fluffy, and sugar-free with cozy cinnamon spice and tender prune pockets. Perfect for breakfast, brunch, or afternoon coffee moments.

Ingredients

Scale

2 cups all-purpose flour (or almond flour blend)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

Pinch of salt

2 large eggs

1/2 cup unsweetened applesauce

1/2 cup Greek yogurt (or dairy-free yogurt)

1/3 cup melted butter or coconut oil

1 tsp vanilla extract

1 cup chopped pitted prunes

CRUMBLE TOPPING:

1/2 cup flour or almond flour

3 tbsp cold butter (cubed)

2 tbsp erythritol or monk fruit sweetener

1 tsp cinnamon

SUGAR-FREE GLAZE:

1/2 cup powdered erythritol

1–2 tbsp almond milk

1/2 tsp vanilla extract

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Instructions

2. Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment paper.

3. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. In another bowl, mix eggs, applesauce, yogurt, melted butter, and vanilla until smooth.

5. Combine wet and dry ingredients gently until just mixed.

6. Fold in chopped prunes evenly.

7. Pour batter into prepared pan and smooth the top.

8. Mix crumble topping ingredients until crumbly and sprinkle on top.

9. Bake for 35–40 minutes until golden and set.

10. Let cool slightly before slicing.

11. Whisk glaze ingredients and drizzle over cooled cake.

12. Serve warm and enjoy.

13.

Notes

Best texture when slightly warm.

Use soft prunes for extra moisture.

Do not overmix batter to keep cake fluffy.

Store in fridge for up to 5 days.

Can be frozen for up to 2 months.

Prep Time: 15
Cook Time: 40
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 8g
Sodium: 80mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg