This week's Tuesdays with Dorie (TWD) recipe was chosen by Peggy of Pantry Revisited: Brown Sugar Bundt Cake. It doesn't sound like anything special, but there is something to be said about brown sugar - I love anything flavored with brown sugar or caramel.
The addition of prunes is quite unusual, and when my husband saw me making the cake he asked me, "You're making a cake... with prunes?!" I told him that I had made muffins not too long ago with prunes that he liked, but he had no recollection of prunes in anything I had made! I swapped out the fresh pears in the recipe for some apples, and the combination of apples and prunes was quite good. I know some may find the idea of prunes in a cake to be odd, but Dorie was really on to something when she came up with this cake. If you are absolutely against having prunes in your cake, you can also substitute other dried fruit such as raisins, dried apricots, or dried cranberries.
This cake is extremely moist and the caramel undertone that the brown sugar gives it is delightful. The flavors definitely ripen if you're able to wait a day before cutting into it.
Thanks Peggy for hosting this week. I'll definitely be making this one again! If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this incredibly moist treat!