My father, who reads this blog periodically, told me over the holidays that I have an affinity for foods that are naturally unappealing. Of course, I tried to argue the contrary. Then he said:

“Think about it, do you know any other person who likes beets as much as you do?”

Granted this came from someone who considers French fries his favorite vegetable, but there are some truth in what he said. Beets, broccoli, brussels sprouts are at the top of my favorite-vegetable list. And I feel obligated to convince others of their greatness.

I turned beets into pancakes, sauteed brussels sprouts with a mustard glaze and I am about to make you see prunes in a whole new light.

Prunes, with their high fiber and antioxidant content, are usually consumed for people’s digestive health. But this dried fruit does so much more.

In this cake, prunes add moisture and sweetness to a delicious coffee cake. Along with cinnamon and orange zest, prunes create this rich molasses flavor that adds tremendous depth to this cake.

This cake is a great as an afternoon snack. You can also make it more sinful by serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Make this cake next time you are craving for something different. I hope it will change your perception of prunes and inspire you to cook with ingredients that are less mainstream.