Plum Streusel Coffeecake

Fresh Plums look so quite sitting on top of a cake. You might imagine that plums when cutting in half, would dry out at some point of baking however the opposite is authentic. A little sugar sprinkled on the pinnacle of the plums, along with the heat from the oven, causes the plums to melt and their juices to be launched. So by the cease of the baking time, they have got turn out to be splendidly gentle and almost jam-like with nicely caramelized edges. And the cake. Well, this cake is deliciously flavorful, and no electric mixer is wanted to make the batter.

Plum Streusel Coffeecake
Plum Streusel Coffeecake


For streusel
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup walnuts
3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
For cake batter
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 pound plums (4 to 5 medium), sliced
confectioners’ sugar for sifting over cake


Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
Make streusel:
In a food processor pulse together streusel ingredients until combined well and crumbly.
Make cake batter:
In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in the flour with baking powder and salt and beat until just combined.
Spread cake batter in the pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in the middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners’ sugar over it. Serve coffee cake warm or at room temperature.

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