A take on Chef Dustin Valette’s warm plum cake, but with dried California prunes layered on top and in the gastrique. Tested, styled, and photographed for California Prunes.

Ingredients prepped for the prune cake - almond paste, vanilla, eggs, flour, powdered sugar, and pitted California prunes
Layered slices of dried prunes coated in sugar
Batter for the cake is spread out over the shingled prunes
An even later of batter spread in the pan, ready for baking
A slice of the finished cake, with a spoonful of prune-orange gastrique and a dollop of chantilly cream
The finished cake, minus a few bites