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!
- 3/4 cup sugar
- 1/4 cup butter
- 1 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
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!
This recipe turned out to be a winner!