Prune Yogurt Almond Cake

Prune Yogurt Almond Cake

Prune Yogurt Almond Cake

Prep Time 15 Minutes
Cook Time 35 Minutes

Calories per seving 231

Fat 11g

Cholesterol 35mg

Sodium 56mg

Carbohydrates 30g

Fiber 3.5g

Sugar 16g

Protein 5g


  • 1 1/2 cups Sunsweet® Amaz!n™ Diced Prunes
  • 1 tsp almond extract
  • 1/2 cup yogurt
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 eggs, large
  • 1 tsp vanilla extract
  • 2 tsp lemon zest, lightly packed
  • 1 2/3 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 95 grams / 1 cup sliced almonds, lightly toasted


Preheat oven to 325°F. Butter a 9 inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Soak the Amaz!ns™ for 5 minutes in hot water. Drain well.  Stir the Amaz!ns™ and almond extract together. In a bowl, whisk together the yogurt, sugar, honey, eggs, vanilla and zest. In a separate bowl, whisk together the flour, baking powder and salt. Gently mix the flour mixture into the yogurt mixture just to combine. Stir in the oil until incorporated. Fold in the Amaz!ns™ and 1/2 cup almonds. Pour the batter into the prepared pan. Sprinkle the remaining 1/2 cup almonds on top of the batter. Bake for 35 minutes or until a cake tester inserted into the center comes out clean. Cool the cake on a wire rack for 20 minutes before unmolding.