how many grams in a cup of prune puree?

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things people ask

• How do I substitute prune puree for oil in a brownie recipe?
  Start by replacing half the oil by volume — if a recipe calls for 1 cup oil (about 218 g), use 1/2 cup prune puree (144 g) plus 1/2 cup oil. The puree adds 288 g per cup of moisture and natural sugar, so you may want to drop the recipe's sugar by 2-3 tablespoons. Going to a full 1:1 swap works in fudgy brownies but tends to make sponge cakes gummy.
• Can I make 1 cup of prune puree at home?
  Yes. Blend roughly 1 cup pitted prunes with 6 tablespoons hot water until smooth — that yields close to 1 cup of puree at the 288 g standard density. If you want a looser puree for stirring into batter, add another tablespoon or two of water. Stored in a sealed jar, it keeps about two weeks refrigerated and freezes well in 1/4-cup portions.
• Why does my cake feel dense when I use a full cup of prune puree?
  288 g of puree is heavy and low in fat, so it weighs down the crumb if you swap it 1:1 for butter or oil in a recipe that wasn't built around it. For lighter cakes, cap the swap at half the fat. For dark, moist bakes — gingerbread, chocolate cake, brownies — a full cup works because the structure is forgiving and the prune flavor reads as molasses depth.

related conversions

• Prune Puree: tablespoons to grams
• Prune Puree: teaspoons to grams
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