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 (sold as Lekvar in supermarkets)
1 tablespoon cinnamon
2 tablespoons cocoa powder
1/2 cup chopped walnuts

Preheat the oven to 350 Degrees F. Grease a heavy nonstick 10-inch bundt pan.
In a large saucepan, melt the butter over moderate heat, adding the orange zest
halfway through. Remove from the heat.

Using a wooden spoon, stir in the sugar, vanilla, salt, sour cream and
eggs until smooth. Add the baking soda and baking powder in pinches, breaking
up any lumps with your fingers; mix in. Vigorously mix in the flour. Spoon
the prune puree over the batter; sprinkle the cinnamon, cocoa and walnuts evenly
on top. Swirl in these ingredients.

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until
a tester inserted in the center comes out clean. Let the cake cool in its
pan on a rack for 10 minutes; then invert it onto the rack and let cool
completely.

Note: I made this recipe last evening, following the directions of the recipe,
it was very easy, and the end result was a delicious cake.

Recipe from "One-Pot Cakes" by Andrew Schloss & Ken Bookman