Hungarian Coffee Cake

• 2 sticks unsalted butter
• 1 tablespoon finely grated orange zest
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 2 cups sour cream
• 3 large eggs
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1/2 cup prune puree (see Note)
• 1 tablespoon cinnamon
• 2 tablespoons cocoa powder
• 1/2 cup chopped walnuts

1. Preheat the oven to 350.
2. Grease a heavy nonstick 10-inch Bundt pan.
3. In a large saucepan, melt the butter over moderate heat, adding the orange zest halfway through.
4. Remove from the heat.
5. Using a wooden spoon, stir in the sugar, vanilla, salt, sour cream and eggs until smooth.
6. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers; mix in.
7. Vigorously mix in the flour.
8. Spoon the prune puree over the batter; sprinkle the cinnamon, cocoa and walnuts evenly on top.
9. Swirl in these ingredients.
10. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a tester inserted in the center comes out with a crumb or two clinging to it.
11. Let the cake cool in its pan on a rack for 10 minutes; then invert it onto the rack and let cool completely.

butter, orange zest, sugar, vanilla, salt, sour cream, eggs, baking soda, baking powder, allpurpose, puree, cinnamon, cocoa powder, walnuts

Taken from www.foodandwine.com/recipes/hungarian-coffee-cake (may not work)