Pioneer Woman Prune Cake Recipe — Old-Fashioned, Moist, and Cozy 🍰🍑

This Pioneer Woman prune cake is warm and homey. It smells like butter and spice. The prunes add deep sweetness. The cake is moist. It keeps well. You can make it for tea, potlucks, or a slow afternoon. I’ll walk you through every step. Simple words. Short steps. Let’s bake.

⏱️ Time & Servings 🍽️

🧾 Ingredients 🧂

🧰 Kitchen tools needed 🔪

• 9×13 inch baking pan or 8×8 for thicker cake
• Mixing bowls
• Whisk and wooden spoon or paddle
• Measuring cups and spoons
• Spatula
• Cooling rack
• Food processor (optional for chopping prunes)

🍽️ Story before we start — why this cake works

Pioneer Woman recipes feel like a friendly kitchen chat. This prune cake is no different. The prunes soften in hot water. They become jammy. They fold into the batter and keep it moist. Yogurt or sour cream adds tang. Nuts give a little crunch. It is simple. Yet it tastes like care.

🧑‍🍳 Step-by-Step Guide — Easy to follow 📝

Step 1 — Soak prunes (5 minutes) 🌊

Place chopped prunes in a heatproof bowl. Pour just enough boiling water to cover them. Let them sit for 10 minutes so they soften and swell. Use a fork to press one. If it mashes easily the prunes are ready. Drain off excess liquid but keep 1–2 tablespoons. That prune liquid has flavor. If the prunes look large and still a bit firm you can leave them a few minutes more. If you like fine pieces pulse them a few times in a food processor. That helps them blend into the batter.

Step 2 — Preheat and prepare pan (2 minutes) 🔥

Preheat the oven to 175°C (350°F). This gives the oven time to reach a steady heat. Grease your pan with butter or oil so the cake does not stick. For extra safety line the pan with parchment. Let the parchment hang over two sides for an easy lift out later. If you use a dark pan lower the oven by 10°C and watch the cake. That stops over-browning.

Step 3 — Cream butter and sugars (3 minutes) 🧈

Make sure the butter is soft. It should give under a finger but not be oily. Beat butter with the granulated sugar and brown sugar until light and a bit fluffy. Add eggs one at a time. Beat after each egg until mixed. Add vanilla. Don’t rush. If eggs are cold they can make the batter look curdled. Room temp eggs help everything come together.

Step 4 — Mix dry ingredients (2 minutes) 🥣

In a clean bowl whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking evens the baking powder and soda. It also lifts the cinnamon and nutmeg so they don’t clump. Use the whisk a few times. That keeps the spice neat and the cake even.

Step 5 — Combine wet and dry (2 minutes) 🔄

Add the dry mix to the butter mix in two or three parts. Stir gently after each addition. Add the yogurt or sour cream next. Fold in the plumped prunes. If you add nuts fold them in last so they do not break. If the batter feels very thick add a tablespoon of the reserved prune liquid. Only add more if needed. Be careful not to overmix. Overmixing makes cake tough. Stop once you see streaks gone.

Step 6 — Bake (45–50 minutes) ⏲️

Pour the batter into the prepared pan. Smooth the top with a spatula. Tap the pan on the counter once to settle air bubbles. Bake for 45–50 minutes. Check at 40 minutes. Insert a skewer in the center. If it comes out with a few crumbs the cake is done. If it has wet batter bake a bit longer. Let the cake cool in the pan for 10 minutes. Then lift it out using the parchment and place on a rack. Cooling a little first helps the cake keep shape.

Step 7 — Serve (2 minutes) 🍽️

Slice while the cake is warm or wait until room temp. Warm slices taste cozy and soft. Dust with powdered sugar if you like. Add a spoon of whipped cream or a small scoop of ice cream for guests. A few toasted nuts on top add texture. Serve with tea or coffee. Simple and homey works best.

📝 Recipe Notes & Tips ✅

• Chop prunes small so they spread evenly.
• Use room temp butter. It blends easier.
• Don’t overmix batter. That keeps cake tender.
• If using an 8×8 pan bake 40–45 minutes. Watch closely.
• Swap yogurt for sour cream for richer taste.

🥗 Serving Suggestions 🍰

• Serve with hot black tea or coffee.
• A scoop of vanilla ice cream works well.
• Pair with whipped cream and a few toasted nuts.
• Slice thin for a brunch spread. It pairs with cheese too. I think it is great with a sharp cheddar.

🧊 Storage & Reheating 🥡

• Room temp: Keep covered 2 days.
• Fridge: Airtight for up to 5 days. Bring to room temp before serving.
• Freeze: Wrap slices in foil then freezer bag. Freeze up to 2 months. Thaw in fridge overnight.
• Reheat: Warm slice in a low oven 150°C (300°F) for 8–10 minutes. Microwave for 15–20 seconds if you must. Oven keeps texture better.

🧾 Nutrition (Per serving — approx) 🔍

(Values are estimates. They vary by brands and portion size.)

🧠 Health benefits — small wins 🥰

• Prunes are a good source of fiber. They help digestion.
• Prunes have vitamins and minerals like potassium.
• Using yogurt adds some protein and keeps cake moist so you may use less fat. Still it is dessert. Enjoy with balance.

⚠️ Common Mistakes to Avoid ❌

• Skipping the soak for prunes. They stay dry.
• Overmixing batter. Cake becomes dense.
• Baking at too high heat. Cake may brown outside and stay raw inside.
• Not measuring flour properly. Spoon and level to avoid dry cake.

🛠️ Extra tips to make it perfect ✨

• Pulse prunes in a processor for fine bits. They melt into the cake.
• Add a teaspoon of orange zest for bright notes. I like that touch.
• Toast nuts first for better flavor.
• Brush warm slices with a little prune syrup for more shine.

❓FAQs — Helpful answers 🧾

Can I use fresh plums instead of prunes?

Yes. Use ripe plums. Remove pits. Chop. Fresh plums add more juice. You may need less liquid in batter.

Is prune cake too sweet?

It is sweet but not cloying. You can cut sugar by 10–15% if you prefer less sweet.

Can I make this in a loaf pan?

Yes. Bake at same temp for 50–60 minutes. Check with a skewer.

How do I avoid a soggy bottom?

Don’t add extra liquid. Drain prunes well. Use an oven thermometer to keep steady heat.

Is this recipe suitable for kids?

Yes. Prune cake is soft and mild. Kids often like it with cream or a little jam.

Final thoughts ✨

This prune cake is simple to make. It brings warm flavors. It comforts. Perhaps it is a little old school. Yet it wins smiles. It is great for sharing. Try adding orange or toasted nuts. I think you will enjoy the soft crumb and rich prune notes. Happy baking.