Plum Crumb Coffee Cake

We still have plums from our 4th of July Plum Picking extravaganza! I’ve been eating them raw and baking them in yummy sweet treats. The most recent creation was a delicious crumb coffee cake.

I had a blueberry coffee cake recipe on hand, but decided to mix plums into the batter instead. I tossed the plums in a bit of flour before putting them in the batter, hoping to prevent all the fruit from sinking. I’m glad to report that the fruit dispersed evenly throughout the cake.

I also wanted big crumbs on top of my cake, isn’t that the best part of coffee cake anyways? I found a topping recipe that didn’t disappoint!

It smelled amazing when it came out of the oven!

Cake Recipe:

  • 3/4 cup sugar
  • 1/4 cup butter
  • egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh sliced plums
Preheat oven to 350 F degrees. Grease and line an 8×8″ pan with parchment paper.
Cream sugar and butter together until fluffy with a handheld mixer. Then beat in the egg and vanilla. In another bowl mix flour, baking powder, and salt. Add to sugar and butter mixture in 3 stages, alternating with the milk. Dust plums with flour then mix into the batter. Pour into prepared pan.

Now make the topping!

Topping Recipe: Recipe from Brown Eyed Baker post http://www.browneyedbaker.com/2008/06/09/new-york-style-crumb-cake/
1/3 cup sugar
1/3 cup brown sugar
3/4 teaspoon cinnamon
1/8 teaspoon table salt
1/2 cup unsalted butter, melted and warm
1 3/4 cups cake flour
Combine sugars, cinnamon, salt, and butter in a  bowl. Add flour and mix with a rubber spatula until mixture comes together in a thick pasty dough. Cool about 15 minutes.
Crumble into pea-sized pieces and spread evenly over the cake batter.
Bake at 350 F degrees for about 35 to 40 minutes until done, test with toothpick. Let cool and enjoy!

 

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