I had the wonderful opportunity to put together a guest post for Suzanne of A Pug in the Kitchen. You can take a look over at Suzanne’s blog for the full post, but here’s a bit of an excerpt (I get to quote myself!) about the cake and the recipe follows below.
The cake is unabashedly rich, the crumb possessing a buttery sheen, and is incredibly fragrant due to an incredible quantity of vanilla extract and browned butter. I’ve made merely superficial changes, but I highly advocate them. The prunes and chestnuts, which are two of my favourite things, are homely and warm […] They simply fit perfectly into the backdrop of a dense and vanilla-heady cake, such that even a friend who does not at all subscribe to my obsession with prunes admitted that really, they did seem to work quite well.
I really emphasized the glamourous nature of this cake with a of couple binders and an old stapler.
prune and chestnut vanilla loaf cake
Based on Dorie Greenspan’s brown butter and vanilla bean weekend cake in Baking Chez Moi. Instead of part vanilla bean and part vanilla extract, you can use either: 1 whole vanilla bean or 4 tsp vanilla extract as detailed by the original recipe. I would also consider increasing the quantity of prunes and chestnuts to 150 g each.
1 stick butter
100 g whole spelt flour
138 g all-purpose flour
scant 1/2 tsp kosher salt
1 1/2 tsp baking powder
175 g granulated sugar
3-cm length of vanilla bean
2 tsp vanilla extract
1/3 c (80 mL) heavy cream
1 capful dark rum
100 g dried prunes
100 g roasted and peeled chestnuts, whole and broken into rough pieces
Preheat the oven to 350F. Butter a loaf pan and line with a sheet of parchment paper.
Brown the butter in a small saucepan and set aside.
Whisk together the flours, baking powder and salt.
Place the sugar in a large bowl. Split the vanilla bean and scrape the seeds out into the sugar and rub in. Add the split vanilla bean and rub as well to remove any excess seeds (this can then be placed in the sugar bowl for vanilla sugar). Add the eggs and whisk until thoroughly combined, follow with vanilla extract, the heavy cream and rum, whisking until combined.
Add the dry ingredients in two additions, folding in with a rubber spatula. Fold in the butter next in three additions. Lastly, mix in the chestnuts and prunes. Scrape into the prepared pan and bake for 60 minutes or until an inserted skewer is removed clean.
Let cool on a wire rack.